1. Bring a large pot of salted water to a boil. Add the linguine and cook until just shy of al dente, then reserve 1/4 cup of the pasta water and drain the pasta.

2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and Italian sausage, breaking it apart as it cooks. Cook for 6–8 minutes until browned. Drain excess fat, leaving about a tablespoon in the pan.

3. Reduce heat to medium. Push meat to the side and add butter to the skillet. Once melted, stir in garlic and sauté for 30–60 seconds until fragrant.

4. Add chopped spinach to the skillet and cook for 2–3 minutes until wilted, stirring well to combine with meat and garlic butter.

5. Toss in the cooked linguine and mix thoroughly. Add reserved pasta water as needed to loosen the sauce.

6. Sprinkle in mozzarella and parmesan cheese, stirring until the cheese melts and the pasta is well coated.

7. Season with salt, pepper, and red pepper flakes. Serve hot with extra cheese or chili flakes if desired.