Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Add peppers and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast peppers in the middle of the oven, stirring halfway through, until tender, 14-16 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season meat with salt and pepper, to taste.

Meanwhile, add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return spaghetti to the same pot, off heat.

Add crushed tomatoes, broth concentrate, half the garlic salt (use all for 4 ppl) and 1 tsp (2 tsp) sugar to the pan with meat. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 6-8 min.

Add roasted peppers, spinach, ragu sauce and reserved pasta water to the pot with spaghetti. Stir until spinach wilts, 1-2 min. Season pepper, to taste.

Divide spaghetti between bowls.Sprinkle Parmesan over top.