Step 1

Bring a large pot of salted water to boil and cook pasta al dente according to package directions. Drain and set aside.

Step 2

In the meantime, heat olive oil in a large, deep, nonstick skillet; swirl to coat. Add in the bacon and cook until brown and crispy. Remove with a slotted spoon to a paper towel-lined plate. Drain off most of the bacon grease, leaving about 1 tablespoon in the skillet.

Step 3

Add ground beef and onions to the skillet; sauté, breaking up the beef into crumbles, for about 3 to 4 minutes until it’s browned and no pink remains, and the onions have softened. Drain off grease. Add the garlic and cook until fragrant, about 20 seconds. Season with salt and pepper.

Step 4

Stir in the sriracha, Worcestershire, beef broth, fired roasted tomatoes, and tomato sauce. Let gently bubble and simmer for about 6 minutes until thickened slightly.

Step 5

Add cooked spaghetti to the skillet with the meat sauce; toss to combine. Taste and adjust any seasonings, if needed.

Step 6

Serve pasta in bowls. Grate fresh cheddar cheese over the pasta and sprinkle with scallions and the reserved crisp bacon. Enjoy!