Preparation Steps

• In a large skillet over medium-high heat, cook the chopped bacon, stirring occasionally, until it’s browned and slightly crisp, about 7–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon grease in the skillet.
• To the skillet with the bacon grease, add the sliced kielbasa. Cook until browned on both sides, about 4–5 minutes. Transfer kielbasa to the plate with the bacon.
• Add the diced onion to the skillet and cook until softened, about 3–5 minutes. Add the minced garlic, kosher salt, and black pepper. Stir and cook for 1 more minute.
• Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink, about 5–8 minutes. Drain off any excess grease.
• Reduce the heat to medium-low. Stir in the beef broth, Worcestershire sauce, and hot sauce.
• Return the cooked bacon and kielbasa to the skillet. Stir to combine.
• Add the broken spaghetti in a criss-cross pattern over the meat mixture to help prevent sticking.
• Pour the diced tomatoes (with the liquid) and tomato sauce evenly over the top.
• Gently press the pasta down so they are mostly submerged in the liquid. Cover with a lid and simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking. After each stir, replace the lid.
• Once the pasta is al dente, remove the lid and stir to fully combine the pasta and sauce. Smooth the surface with a spoon.
• Sprinkle the shredded Cheddar cheese evenly over the top. Cover and let sit for about 5 minutes, until the cheese is melted.
• Garnish with chopped chives and serve hot.