Preparation

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until just tender but still firm to the bite, about 8-10 minutes. Drain and set aside.
• In a large skillet over medium-high heat, add the olive oil and 4 tablespoons of butter. Add diced onion and green bell pepper, cooking until soft, about 5–7 minutes. Add half of the minced garlic and cook until fragrant.
• Add ground beef to the skillet, season with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook until browned, breaking it apart as it cooks.
• Remove the beef mixture from the skillet. Add remaining 4 tablespoons of butter and remaining garlic to the same skillet. Sauté until garlic is fragrant.
• Pour in heavy cream and whole milk, stirring until smooth. Add softened cream cheese until well mixed.
• Stir in provolone, mozzarella, and Parmesan cheese until melted. Adjust seasoning if necessary.
• Add the drained spaghetti to the sauce, tossing to coat. Gently fold in the beef and veggies. If the sauce is too thick, slowly add beef broth until the desired consistency is reached.
• Let everything simmer for a few minutes before serving. Sprinkle chopped parsley on top before serving.