1. Prepare the Ingredients

• Chop the bacon into small pieces.
• Dice the onion and mince the garlic.

2. Cook the Bacon

• Heat a large skillet over medium heat.
• Add the chopped bacon and cook, stirring occasionally, until it’s crispy and golden brown.
• Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon drippings in the skillet.

3. Brown the Ground Beef

• Add the ground beef to the skillet with the bacon drippings.
• Cook over medium heat, breaking it apart with a spoon, until browned and fully cooked.
• Drain any excess fat if necessary.

4. Sauté the Aromatics

• Add the diced onion to the skillet and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

5. Make the Sauce

• Pour in the crushed fire-roasted tomatoes, Rotel, and tomato sauce.
• Add the beef broth, Worcestershire sauce, kosher salt, black pepper, and optional hot sauce.
• Stir well to combine all the ingredients.

6. Simmer the Sauce

• Bring the sauce to a gentle simmer and let it cook for 20 minutes, stirring occasionally to meld the flavors.

7. Cook the Spaghetti

• While the sauce simmers, bring a large pot of salted water to a boil.
• Cook the spaghetti according to the package instructions until al dente.
• Drain the spaghetti thoroughly and set aside.

8. Combine the Bacon and Sauce

• Once the sauce has simmered, stir the crispy bacon back into the skillet.

9. Toss the Spaghetti

• Add the cooked spaghetti to the skillet and toss gently to coat the pasta evenly with the sauce.

10. Serve and Garnish

• Divide the Cowboy Spaghetti into bowls or plates.
• Top with shredded cheddar cheese and sliced green onions.
• Serve hot and enjoy!