In a large skillet, cook chopped bacon over medium-high heat for about 7–8 minutes until it’s browned and crispy. Use a slotted spoon to remove it and set aside, keeping some grease in the pan.

In the remaining bacon grease, add the sliced kielbasa and brown for 4–5 minutes. Once done, set aside with the bacon.

Add the diced onion to the skillet and sauté until softened. Stir in the minced garlic, kosher salt, and freshly ground black pepper for about 1 minute until fragrant.

Add the ground beef to the skillet, breaking it apart as it browns. Cook until fully browned, about 5–8 minutes, then drain any excess fat.

Pour in the beef broth, Worcestershire sauce, and hot sauce. Add the bacon and kielbasa back to the skillet, giving it a good mix.

Criss-cross the broken dry spaghetti over the meat mixture. Pour in the petite diced tomatoes and tomato sauce, making sure the pasta is mostly submerged in the liquids.

Cover the skillet and simmer for 15–20 minutes. Stir every 5 minutes until the spaghetti is al dente and has absorbed the flavors.

Once the pasta is cooked, remove the lid, stir to combine, and top with shredded cheddar cheese. Cover for an additional 5 minutes to allow the cheese to melt.

Finish by garnishing with chopped chives and serve hot.