Servings: 8

Salt and freshly ground pepper Salt and freshly ground pepper
1 pound spaghetti 1 pound spaghetti
1 tablespoon olive oil 1 tablespoon olive oil
3 slices bacon 3 slices bacon
1 pound ground sirloin 1 pound ground sirloin
1 onion chopped 1 onion chopped
4 cloves garlic chopped 4 cloves garlic chopped
2 teaspoons hot sauce 2 teaspoons hot sauce
2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
1/2 cup beer ½ cup beer
1 (14 ounce) can crushed fire roasted tomatoes 1 (14 ounce) can crushed fire roasted tomatoes
1 (8 ounce) can tomato sauce 1 (8 ounce) can tomato sauce
8 ounces cheddar cheese shredded 8 ounces cheddar cheese shredded
4 scallions sliced 4 scallions sliced

Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes. Drain well.
Meanwhile, heat oil in a skillet over medium-high heat until shimmering. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and reserve.
Add the beef and onions and cook until browned, about 3 to 4 minutes. Drain off grease if desired.  Stir in garlic until fragrant. Add hot sauce, Worcestershire sauce, and salt and freshly ground pepper.
Whisk in ½ cup beer, scraping up the brown bits from the bottom of the skillet. Stir in the tomatoes and tomato sauce and cook 10 minutes. Season to taste with salt and pepper.
Add the spaghetti to the meat sauce and toss to combine. Serve with a garnish of shredded cheese, reserved bacon, and sliced scallions.