1. Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and Italian sausage and cook, breaking apart, until deeply browned, 8–10 minutes. Drain most of the fat, leaving about 2 tablespoons in the pot.

2. Add diced onion, green bell pepper, red bell pepper and celery. Cook 5–7 minutes until softened and the onion is translucent. Stir in minced garlic and cook 1 minute more until fragrant.

3. Sprinkle Italian seasoning packet, brown gravy packets, beef bouillon, Cajun seasoning, paprika and black pepper over the meat and vegetables. Stir and cook 2 minutes to bloom the spices in the fat.

4. Pour in beef broth and 1 cup water, scraping up any browned bits from the bottom of the pot. Bring the mixture to a steady simmer and taste, adjusting salt if needed.

5. Break spaghetti in half and add to the pot, pressing the noodles down gently so they are mostly submerged in the liquid.

6. Reduce heat to medium-low, cover and simmer 12–15 minutes, stirring once or twice, until spaghetti is al dente and most of the liquid is absorbed into a thick brown sauce. If the pot looks dry before pasta is cooked, add water 1/4 cup at a time.

7. Turn off heat, cover and let dirty spaghetti rest 5 minutes. Stir gently from the bottom, then top with shredded cheese and green onions or parsley before serving.