Prepare the Red Sauce:

• Heat olive oil in a large pan over medium heat.

• Add chopped onions and green bell pepper, and sauté until softened, about 5 minutes.

• Add minced garlic and cook for another minute until fragrant.

• Add ground beef, salt, pepper, and Italian seasoning, and cook until the beef is browned, breaking it up into smaller pieces as it cooks.

• Stir in the spaghetti sauce and bring to a simmer. Let it cook for 10–15 minutes, stirring occasionally.

Cook the Pasta:

• While the sauce is simmering, bring a large pot of salted water to a boil.

• Cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving a little pasta water.

Make the Alfredo Sauce:

• In a separate pan, melt butter over medium heat.

• Add minced garlic and cook for about 1 minute until fragrant.

• Stir in flour and cook for another minute to create a roux.

• Gradually whisk in heavy cream, and cook, stirring constantly, until the sauce begins to thicken (about 3–4 minutes).

• Add the parmesan and mozzarella cheese, stirring until melted and the sauce is creamy.

Assemble the Dish:

• Toss the cooked spaghetti with the red sauce until well coated.

• Pour the Alfredo sauce over the pasta and stir gently to combine, ensuring every strand is covered in the creamy sauce.

Serve:

• Serve immediately, and garnish with additional parmesan and mozzarella if desired.