Start by bringing a large pot of salted water to a boil. Cook the thin spaghetti until it reaches al dente. Remember to reserve 1½ cups of the pasta water before draining the spaghetti and setting it aside.

In a large pot or Dutch oven, drizzle some olive oil and sauté the finely chopped onion, celery, and green bell pepper over medium heat until they become soft and fragrant.

Season the sautéed vegetables with Tony Chachere’s, Sazón, and complete seasoning.

Once the vegetables are translucent, add the ground beef and Italian sausage. Cook the mixture, breaking it apart, until the meat is browned.

Push the meat and vegetables to one side of the pot (do not drain the grease). Stir in the minced garlic, beef bouillon paste, and tomato paste. Mix everything well and let it cook for 1–2 minutes to enhance the flavors.

Add the flour and continue to cook and stir for about a minute.

Pour in the fire-roasted diced tomatoes, Worcestershire sauce, and bay leaves. Then, add the reserved pasta water.

Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 20 minutes, stirring occasionally, until the sauce has reduced by half and thickened slightly. Be careful not to let too much liquid evaporate, as you need some sauce to coat the spaghetti.

Remove the bay leaves, then add the cooked spaghetti directly into the sauce. Toss everything together until the spaghetti is fully coated and glossy.

Serve hot, topped with Parmesan, parsley, and an extra sprinkle of seasoning if desired.