Sauté the vegetables

• Heat a little oil in a large skillet.
• Add the diced onion and bell pepper and sauté until softened.

Brown the meat

• Add the ground beef and sweet Italian sausage.
• Cook until browned and fully cooked through, then drain excess grease if needed.

Add the aromatics and seasonings

• Stir in the minced garlic, crushed tomatoes, Worcestershire sauce, tomato paste, Italian seasoning, onion powder, salt and sugar.
• Mix well to combine.

Bring the sauce to a boil

• Pour in the chicken broth and stir.
• Cover with a lid and bring to a boil.

Cook the spaghetti in the sauce

• Add the spaghetti noodles, breaking them in half if needed, and press them down into the liquid.
• Reduce the heat about halfway and cook uncovered, stirring occasionally so nothing sticks.
• If the sauce thickens too much before the pasta is done, add a splash of broth.

Rest and serve

• Continue cooking until the noodles are tender and the sauce has thickened to your liking.
• Let sit for a few minutes to thicken, then serve warm.