Cowboy Spaghetti

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with tongs, leaving the rendered fat in the pot. Set the bacon aside.

Add the diced onion to the bacon grease and sauté for 3-4 minutes until softened.

Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the pot. Cook, breaking it up with a spoon, until browned. Drain any excess grease if necessary.

Season the meat with salt, pepper, Worcestershire sauce, and hot sauce.

Pour in the beef stock, fire-roasted tomatoes, and tomato sauce. Stir to combine.

Chop the cooked bacon. Add about half of the chopped bacon to the sauce, reserving the rest for garnish. Stir everything together.

Bring the sauce to a simmer and let it cook while you prepare the pasta.

Cook the spaghetti according to package directions until al dente. Drain well.

Add the cooked spaghetti to the pot with the meat sauce and toss to combine thoroughly.

Sprinkle the shredded cheddar cheese and chopped green onions over the top of the spaghetti.

Cover the pot for a few minutes to allow the cheese to melt.

Serve hot, garnished with the remaining crispy bacon.