1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Drain and set aside, reserving 1/2 cup of pasta water.

2. In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside. Leave about 1–2 tablespoons of bacon fat in the pan.

3. Add chopped onions to the bacon fat and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

4. Add the ground beef and sliced sausage. Cook until the beef is browned and cooked through, breaking it up with a spoon as it cooks. Drain any excess grease if needed.

5. Stir in the diced tomatoes with juice, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Simmer the mixture for 10–15 minutes to allow flavors to blend and sauce to thicken.

6. Add the cooked spaghetti to the sauce. Toss until evenly coated. Use reserved pasta water to loosen the mixture if it becomes too thick.

7. Sprinkle shredded cheddar cheese evenly over the top. Cover and let it sit for 2–3 minutes until the cheese is melted.

8. Top with crispy bacon and chopped chives or green onions before serving.