1. Bring a pot of salted water to a boil and cook the bowtie pasta until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. In a large skillet over medium heat, add olive oil, then brown the ground beef and sliced Italian sausage. Cook until fully browned and edges begin to crisp. Drain excess grease.

3. Add butter and minced garlic to the pan with the meat. Cook for 1–2 minutes until garlic is golden and fragrant.

4. Pour in the heavy cream, stir well, and let it simmer for 3–4 minutes to thicken slightly.

5. Add spinach and stir gently until wilted, about 1–2 minutes.

6. Return the cooked pasta to the skillet along with the reserved pasta water. Toss everything to coat in the sauce.

7. Stir in parmesan cheese and season with salt and black pepper to taste.

8. Serve hot, garnished with extra parmesan and fresh herbs if desired.