1. Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup pasta water, then drain.

2. In a large skillet, brown ground beef and sausage over medium heat. Drain excess fat and set aside.

3. In the same skillet, melt butter. Add minced garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted.

4. Lower the heat, stir in heavy cream, and add mozzarella and Parmesan. Mix until melted and smooth. Add reserved pasta water as needed to thin the sauce.

5. Toss in cooked linguine and browned meat. Mix until fully coated. Season with salt, pepper, and red pepper flakes (if using).

6. (Optional) Transfer to a baking dish, top with extra mozzarella, and broil for 2–3 minutes until bubbly and golden.

7. Serve hot with fresh parsley or crushed red pepper on top.