Cowboy Spaghetti

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy.

Remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon grease in the pot.

Add the butter to the pot. Once melted, add the paprika, chili powder, dried thyme, red pepper flakes, and dried chives. Toast the spices for about 30 seconds until fragrant.

Add the diced onion, minced jalapeños, and minced garlic to the pot. Sauté for 3-5 minutes until the vegetables have softened.

Squeeze in the juice of half a lemon and stir.

Add the ground beef to the pot. Break it up with a spoon and cook until fully browned.

While the beef is cooking, bring a large pot of salted water to a boil and cook the thin spaghetti according to package directions until al dente.

Once the beef is cooked, stir in the beef bouillon base and tomato paste. Cook for another minute to deepen the flavor.

Add the Worcestershire sauce, then sprinkle the flour over the meat mixture. Stir continuously for about one minute to cook out the raw flour taste.

Pour in the two cans of fire-roasted diced tomatoes. Before cooking the pasta, reserve about 1 cup of the starchy pasta water. Use some of it to rinse out the tomato cans and add it to the sauce.

Stir in the grated Parmesan cheese and let the sauce simmer and thicken.

Drain the cooked spaghetti and add it directly to the pot with the meat sauce. Use tongs to toss everything together until the pasta is thoroughly coated.

Serve immediately, garnished with additional Parmesan cheese, fresh chopped parsley, and the crumbled bacon reserved from the beginning.