Garlic Butter Linguine with Cheesy Beef and Italian Sausage

Instructions

Step 1: Cook the linguine according to package instructions until al dente. Drain and set aside. /n
Step 2: In a large skillet, heat olive oil over medium heat, then add ground beef and Italian sausage. Cook until browned and fully cooked, breaking it apart as it cooks. Drain excess fat if needed. /n
Step 3: Add butter to the skillet, then stir in chopped onion and cook until softened. /n
Step 4: Add minced garlic and cook for about 1 minute until fragrant. /n
Step 5: Pour in heavy cream and milk, stirring to combine. Let it simmer gently for 3–5 minutes. /n
Step 6: Add mozzarella and Parmesan cheese, stirring until melted and smooth. /n
Step 7: Stir in fresh spinach, red pepper flakes, Italian seasoning, salt, and black pepper. Cook until spinach wilts. /n
Step 8: Add the cooked linguine to the skillet and toss until fully coated in the sauce. /n
Step 9: Serve hot with extra Parmesan cheese if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore the sauce’s creamy texture.

This dish is best enjoyed fresh, but it can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.