Ingredients:

8 oz pasta (penne, rotini, or your favorite shape)
1 lb ground beef
6 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup ketchup
1/4 cup yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika (optional)
1/2 cup beef broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Pickles, chopped (optional, for garnish)

Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.

Cook the Ground Beef:
In the same skillet with the bacon drippings, add the ground beef and chopped onion. Cook over medium heat until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.

Add the Garlic and Seasonings:
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the diced tomatoes (with their juice), ketchup, mustard, Worcestershire sauce, smoked paprika, and beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.

Combine the Pasta and Cheese:
Add the cooked pasta to the skillet, stirring to coat it in the sauce. Stir in the shredded cheddar and mozzarella cheeses until melted and creamy. Season with salt and pepper to taste.

Serve:
Stir in the crispy bacon, reserving a bit for garnish. Serve the pasta hot, garnished with chopped parsley, extra bacon, and chopped pickles if desired.