1. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve ½ cup of pasta water, then drain the rest and set pasta aside.

2. In a large skillet, heat olive oil over medium heat. Add ground beef and sausage, breaking it up with a spoon. Cook until browned and fully cooked through. Drain excess grease and set meat aside.

3. In the same skillet, reduce heat and add butter. Once melted, add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown it.

4. Stir in the heavy cream. Let it simmer gently for 2–3 minutes, then add Parmesan and stir until smooth and melted.

5. Return the cooked beef and sausage to the skillet. Stir to combine with the sauce. Add cooked pasta and toss until well coated.

6. Add fresh spinach and fold it in until wilted, about 1–2 minutes. Adjust seasoning with salt, pepper, and red pepper flakes if using.

7. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

8. Serve hot, garnished with extra Parmesan if desired.