Brown the meat and build the base

• Set a large pot or deep skillet over medium-high heat. Add the ground beef and Italian turkey sausage and cook until fully browned and crumbly. Pour off excess grease while leaving a little behind to keep the pan surface glossy.
• Stir in the diced onion and both bell peppers. Cook for 4 to 5 minutes until they soften. Add the minced garlic and cook for 1 minute more just until fragrant.

Season and create the dirty roux

• Add Worcestershire sauce and a splash of dark beer or bourbon if using. Scrape the bottom of the pan to dissolve the browned bits. Stir in the tomato paste and cook for 2 to 3 minutes until the color deepens.
• Sprinkle in the Nature’s seasoning, Cajun seasoning, and Italian seasoning. Dust the flour over the meat and vegetables and stir constantly for 1 to 2 minutes until a thick, nutty-smelling roux forms.
• Slowly pour in the beef broth while stirring. Bring the pot to a gentle simmer and cook until the liquid thickens into a glossy gravy that coats the back of a spoon.

Cook the spaghetti

• For a one-pot method, add dry spaghetti directly to the simmering sauce and cook until tender, adding more broth if needed. For the separate method, boil spaghetti in salted water until al dente, reserving 1/2 to 1 cup of pasta water before draining.

Finish and serve

• Add the cooked spaghetti to the meat gravy and toss thoroughly. Add splashes of reserved pasta water as needed until the sauce turns silky and unified. Garnish with fresh parsley and serve hot.