Directions

  1. 1Fry bacon until crispy, set aside, and mop up half the grease.
  2. 2Sauté chopped onions, Lawry's seasoning, and black pepper until translucent. Add 6 cloves of chopped garlic and sauté for another minute.
  3. 3Add ground chuck and sauté for 10-15 minutes until fully browned.
  4. 4Add Worcestershire sauce, fire-roasted tomatoes, and tomato sauce. Bring to a boil, then simmer for 15-20 minutes.
  5. 5Boil spaghetti until al dente.
  6. 6Melt butter in a separate pot, add paprika, parsley, chives, cayenne, thyme, and red pepper flakes. Sauté for a minute, then pour in heavy cream. Bring to a boil, add 2 cloves of chopped garlic, and simmer for 5 minutes. Stir in pecorino romano and simmer for another 5 minutes until thickened. Add cooked spaghetti and toss.
  7. 7Grease a baking dish, pour in the alfredo pasta, then the meat sauce (don't mix). Sprinkle with cheddar, Colby jack, and crispy bacon bits. Garnish with chives and bake at 375°F for 25 minutes. Let rest for 10 minutes before serving

Ingredients

  • 5 slices sliced
  • 1 medium chopped
  • 1 tbsp Lawry's seasoning
  • 1 tsp black pepper
  • 8 cloves chopped & divided
  • 1 lb ground chuck
  • 1 tbsp worcestershire
  • 14.5 oz can fire roasted diced tomatoes
  • 28 oz can tomato sauce
  • 0.5 tsp crushed red pepper flakes
  • 4 oz freshly shredded
  • 4 oz freshly shredded

Equipment

Measuring SpoonsMeasuring CupWooden Spatula or SpoonTongsDry Measuring CupsCheese GraterColanderLarge baking dish

Tips

  • Use freshly shredded cheese for a creamier texture.
  • Reduce cayenne or omit red pepper flakes to adjust spiciness.
  • Don't mix meat and alfredo sauce before baking