Cowboy Spaghetti

Ingredients

• 16 strip bacon(150g)
• 21 onion, chopped(150g)
• 32 clove garlic, minced(6g)
• 40.5 teaspoon salt(3g)
• 50.25 teaspoon black pepper, freshly ground(0.5g)
• 61 pound ground beef(454g)
• 71.5 cup beef broth(360g)
• 82 teaspoon Worcestershire sauce(10g)
• 92 teaspoon hot sauce(10g)
• 108 ounce spaghetti noodles(227g)
• 1110 ounce diced tomatoes with green chiles (such as Ro-Tel Original)(284g)
• 1214.5 ounce fire roasted tomatoes(411g)
• 134 ounce tomato sauce(113g)
• 140.5 cup shredded sharp Cheddar cheese(56g)
• 153 green onions, sliced(30g)

Instructions

1. 1Place bacon in a large cast iron skillet and cook over medium-high heat, turning occasionally, until slightly crisp, about 7 minutes.
2. 2Remove bacon slices to a paper towel-lined plate. When cool enough to handle, crumble roughly and set aside.
3. 3Add chopped onion to the same skillet with bacon grease and sauté until softened, about 3 minutes.
4. 4Add minced garlic, salt, and black pepper. Stir until garlic is fragrant, about 30 seconds.
5. 5Add ground beef. Cook and stir until beef is crumbly and no longer pink, about 5 minutes.
6. 6Lower heat to medium-low, and stir in beef broth, Worcestershire sauce, and hot sauce.
7. 7Stir in half of the crumbled bacon.
8. 8Break spaghetti noodles in half and scatter over the ground beef, making sure noodles are separated.
9. 9Pour diced tomatoes with green chiles, fire roasted tomatoes, and tomato sauce over the noodles.
10. 10Cover and cook for 20 minutes.
11. 11Remove the lid and stir to combine the pasta and sauce.
12. 12Smooth out the mixture and scatter shredded Cheddar cheese evenly over the top.
13. 13Sprinkle with remaining bacon.
14. 14Cover and let cheese melt, about 5 minutes.
15. 15Garnish with sliced green onions and serve immediately.