Cowboy Spaghetti (Spicy)

6 slices crispy bacon, chopped, or you can use real bacon bits (3 slices = 1/2 c.)

1 lb. lean ground beef, cooked and drained

1 small onion, chopped

3 cloves garlic, minced

15 oz. can crushed fire roasted tomatoes, undrained

10 oz. can Ro-tel, undrained, your choice, I used original, but you can use hot

8 oz. can tomato sauce

1/2 c. beef broth

1 T. Worcestershire sauce

1-2 t. hot sauce, your choice, I used Mule Sauce (rated 4 out of 5 for heat intensity: made with habaneros, scott bonnet, and ghost peppers)

salt

pepper

Italian seasoning

sliced mushrooms, drained, optional

1 lb. thin spaghetti, cooked and drained, as directed on box

shredded cheddar cheese, optional (I didn't use any)

sliced green onion, to garnish, (I didn't use)

Combine ground beef and onion together in large skillet over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes, tomato sauce, Ro-tel, broth, Worcestershire sauce, hot sauce, mushrooms, bacon, salt, pepper, and seasoning. Stir well to combine. Simmer 10-15 minutes, uncovered, stirring often to keep from sticking. Add cooked spaghetti to skillet and toss to combine. Tongs work well for this. Serve immediately with cheese and green onions as garnish if desired. 

*If not serving immediately, may be placed in 9x13 dish or crockpot to keep warm. Serve with Caesar salad and bread if desired. Yummy!