Step 1

Cook spaghetti according to package instructions.

Step 2

Heat a tablespoon of olive oil in a large pan or skillet over medium-high heat.

Step 3

Add bacon pieces and cook until crispy, 8-10 minutes. Transfer bacon to a paper towel-lined plate with a slotted spatula. Leave about a tablespoon of bacon fat in the pan, transfer the rest to a cup and reserve until step 10.

Step 4

Add ground beef to the pan, breaking up with a wooden spoon. Cook, stirring, until the beef is browned and cooked through, about 5 minutes.

Step 5

Stir shallot, garlic and sage into the beef and sauté until fragrant and softened, about 5 minutes.

Step 6

Deglaze the pan with whiskey and beer. Stir until alcohol is evaporated, about 5 minutes.

Step 7

Add sundried tomatoes, crushed tomatoes and jalapeño to the mixture. Season with salt and pepper. Mix well and bring to a gentle simmer.

Step 8

Stir in black beans, smoked paprika, Italian seasoning, Worcestershire sauce and hot sauce. Let simmer over medium-low heat to allow the flavors to combine, 10-15 minutes.

Step 9

Taste and season with more salt, pepper and/or Italian seasoning to your liking.

Step 10

Toss the cooked spaghetti with the reserved bacon fat. Use tongs to add portions of spaghetti to pasta bowls.

Step 11

Spoon a generous serving of Wild Western sauce over the spaghetti. Sprinkle with freshly shredded cheddar and sliced green onions.

Step 12

Enjoy!