Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. In the meantime peel, wash and chop the carrots. Peel garlic and chop finely. Heat the oil in a pot. Fry the minced meat in it until crumbly. Add carrots and garlic and fry briefly. Add 3-4 tablespoons of water. Season with salt and pepper. Cover and stew for about 5 minutes.
Meanwhile cook spaghetti in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat. Sort the spinach, wash and spin dry.
Stir the yoghurt into the chopped sauce (do not boil any more!). Drain the spaghetti, possibly collecting 2-4 tablespoons of cooking water. Mix with noodles and spinach into the sauce. Season to taste with salt and pepper. Arrange on plates and sprinkle with pine nuts and, if desired, parmesan.