1. In a large skillet over medium-high heat, cook ground beef and Italian sausage, breaking apart until browned and no longer pink, about 7–9 minutes. Drain excess grease, leaving a bit for flavor. Set meat aside.

2. In a separate pot, boil water with salt and cook bowtie pasta until al dente. Reserve 1/2 cup pasta water, then drain the rest.

3. Return the skillet to medium heat and melt butter. Add minced garlic and sauté for 1–2 minutes until fragrant.

4. Stir in heavy cream, simmering for 3–4 minutes until slightly thickened. Add parmesan, salt, and pepper. Stir until cheese melts and sauce is smooth.

5. Return cooked meat to the pan. Add pasta and reserved pasta water as needed to loosen the sauce. Toss in fresh spinach and stir gently until wilted.

6. Serve hot, garnished with more parmesan and parsley if desired.