Brown the meat

• Heat the olive oil in a deep non-stick pan over medium-high heat.
• Add the ground beef and the sausage meat and cook for a few minutes, breaking it up.
• Season with the salt, garlic powder, onion powder and Italian seasoning.

Add the vegetables

• Add the diced onion and green bell pepper to the pan.
• Cook, stirring, until softened.

Add garlic and tomato paste

• Stir in the minced garlic and cook for a couple of minutes.
• Add the tomato paste and cook until the meat is completely cooked through.

Simmer the sauce

• Pour in the crushed tomatoes and the passata.
• Add the white sugar and the basil stem with its leaves.
• Cover and simmer on low until thick.

Finish the sauce

• Stir the grated Parmesan into the sauce.

Cook the spaghetti

• Cook the spaghetti in salted boiling water until al dente.
• Reserve some pasta water before draining.

Combine pasta and sauce

• Add the drained spaghetti directly into the meat sauce and mix well.
• Loosen with a little pasta water or extra Parmesan until glossy.

Make the garlic butter

• Melt the butter and stir in the garlic paste, parsley and salt.

Fry the tortillas

• Fry the flour tortillas in the neutral oil on each side, keeping the base soft enough to fold.
• Drain on paper towels and fold into taco shells.

Brush with garlic butter

• Brush the fried tortillas all over with the garlic butter.

Assemble and serve

• Fill each shell with the spaghetti and meat sauce.
• Top with freshly grated Parmesan and sliced basil.