Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package directions. Before draining, reserve about 1 cup of pasta water.

If using smoked sausage, slice it into rounds. Heat a large skillet over medium-high heat and brown the sausage for about 3 to 4 minutes, flipping occasionally. Remove and set aside.

Add the ground beef to the same skillet and cook over medium-high heat, breaking it apart as it browns. You don't need to drain the beef unless there is an excessive amount of grease.

Sprinkle 4 tablespoons flour over the cooked beef. Stir thoroughly and cook for 1 to 2 minutes. The flour will absorb much of the beef drippings and eventually help thicken the sauce.

Push the beef toward the sides of the skillet to create an opening in the center. Add 2 tablespoons tomato paste directly to the skillet and cook for about 1 minute. Stir it into the beef.

Add the diced onion, green bell pepper, yellow or orange bell pepper and minced garlic. Cook for approximately 3 to 4 minutes, until the vegetables begin to soften.

Pour in: tablespoons Worcestershire sauce, cups beef broth, teaspoons Slap Ya Mama seasoning, and teaspoon Italian seasoning. Stir everything together, scraping up any browned bits from the bottom of the skillet.

Bring the mixture to a strong simmer and cook for approximately 5 to 8 minutes, stirring occasionally. You want the sauce to reduce and thicken, but don't cook away all the liquid.

Add the browned smoked sausage back into the skillet and stir it through the beef mixture.

Transfer the al dente spaghetti directly into the skillet. Toss thoroughly until every strand is coated with the beef mixture and savory sauce.

If the spaghetti becomes too dry, add reserved pasta water ¼ cup at a time until you get the consistency you want.

Give everything one final toss and serve immediately.