Preheat oven to 475° F.
In a large pan, boil spaghetti 20 minutes; drain and set aside. Mix ricotta, milk and eggs together in a small bowl; add to spaghetti and stir together. Press into a 13x9-inch baking pan until compact and even. Cook ground beef and sausage in a large skillet. Drain fat, removing as much as possible.
Stir in spaghetti sauce. Spread evenly over spaghetti base in pan. Layer slices of Provolone over meat mixture, then add the grated Romano on top of that. Bake 20 minutes.Servings: 4 to 6