In a large pot or deep skillet, heat over medium-high heat. Add ground beef and Italian turkey sausage, cooking until browned, about 5-7 minutes. Stir frequently to break up the meat.

Add diced yellow onion, red bell pepper, and green bell pepper to the pot. Cook for 4-5 minutes or until softened, stirring occasionally.

Introduce Worcestershire sauce and optional beer or bourbon, scraping the bottom of the pot to lift browned bits. Stir in the tomato paste and cook for 2-3 minutes.

Sprinkle flour over the mixture and stir, cooking for 1-2 minutes to form a roux.

Slowly pour in beef broth, stirring continuously to create a gravy. Simmer for about 5-10 minutes.

Add raw spaghetti directly into the thickened gravy, cook for about 10-12 minutes, stirring occasionally.

Once the spaghetti is cooked, combine it with the gravy. Gradually stir in reserved pasta water to adjust consistency. Serve hot, garnished with fresh parsley.