In a large Dutch oven or heavy pot, heat the cooking oil and butter over medium‑high heat. Add the diced bell pepper and onion. Season with ⅛ teaspoon salt and ⅛ teaspoon black pepper. Sauté the vegetables for 3 to 5 minutes, or until they become tender.

Next, mix in the minced garlic and let it cook for around 1 minute, just until it releases its aroma.

Add the ground beef and break it up with your spoon or spatula. Cook until no longer pink. Drain any excess grease if needed.

Stir in the Italian seasoning, the can of diced tomatoes (with juice), and the chicken broth. Then add the broken spaghetti into the pot. Stir everything together and bring to a simmer over high heat.

• Note: At this point, taste the liquid and adjust with additional salt or black pepper if you think it needs it.

Once simmering, reduce the heat to medium, cover with the lid, and cook for 10 minutes. During cooking lift the lid twice to stir and check the liquid level so pasta cooks evenly.

After 10 minutes, stir in the heavy whipping cream and put the lid back on for about 5 more minutes, or until the pasta is tender to your liking.

Remove the lid, stir in the shredded mozzarella so it melts into the sauce. Garnish with parsley and serve immediately.