1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and sausage, cook until browned. Drain excess fat and set aside.

2. Boil a large pot of salted water. Cook linguine until al dente. Reserve 1/2 cup of pasta water, then drain pasta.

3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

4. Pour in heavy cream. Let it simmer 2–3 minutes, then stir in Parmesan cheese until smooth. Use reserved pasta water if needed to loosen the sauce.

5. Return meat to the pan and stir to coat in the sauce. Add cooked linguine and toss everything to combine.

6. Add baby spinach and stir until wilted.

7. Sprinkle mozzarella cheese on top, let it melt into the pasta.

8. Season with salt and black pepper to taste. Serve warm.