Make the Red Sauce:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 4-5 minutes until softened.
• Add the minced garlic and cook for another minute until fragrant.
• Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a wooden spoon.
• Season with salt, pepper, and Italian seasoning.
• Pour in the spaghetti sauce and stir to combine. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. Set aside.

Cook the Pasta:

• In a large pot, bring water to a boil and add 1 tablespoon of salt. Cook the spaghetti according to the package instructions. Drain and set aside.

Make the Alfredo Sauce:

• In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
• Stir in the flour and cook for 1-2 minutes to form a roux.
• Gradually add the heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
• Lower the heat and stir in the Parmesan cheese and mozzarella cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth.

Assemble the Dish:

• In a large serving dish, layer the cooked spaghetti.
• Pour the red sauce over the pasta, followed by the Alfredo sauce.
• Mix everything together gently until the pasta is coated with both sauces.

Serve:

• Garnish with extra Parmesan and mozzarella cheese if desired. Serve hot and enjoy!