1 ring (13 oz) kielbasa sausage, sliced into 1/2-inch rounds

1 yellow onion, finely diced

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 lb ground beef

1 1/2 cups (12 oz / 360 g) beef broth

2 tsp Worcestershire sauce

2 tsp hot sauce, or to taste

8 oz dry spaghetti, broken in half

2 cans (14.5 oz each) petite diced tomatoes, undrained

1/2 cup (122.5 g) tomato sauce

1/2 cup (56.5 g) sharp cheddar cheese, shredded

Chopped chives, for garnish

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In a large deep skillet or pot over medium-high heat, cook the sliced kielbasa until browned on both sides (4–5 minutes). Remove and set aside.
Add the diced onion to the same pot and sauté until softened (3–5 minutes). Stir in minced garlic, salt, and pepper, cooking for 1 minute until fragrant.
Add the ground beef and cook until no longer pink (5–8 minutes). Drain excess grease if necessary.
Reduce heat to medium-low. Stir in beef broth, Worcestershire sauce, and hot sauce. Return browned kielbasa to the pot and mix well.
Spread broken spaghetti evenly over the meat mixture. Pour in diced tomatoes with liquid and tomato sauce. Press spaghetti down so it’s mostly submerged in liquid.
Cover and simmer for 15–20 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
Once spaghetti is tender and sauce has thickened, uncover and sprinkle shredded cheddar cheese evenly on top. Cover again for 2–3 minutes until cheese melts.
Garnish with chopped chives and serve hot straight from the pot.

Stir frequently while simmering to prevent pasta from sticking.

Adjust hot sauce to your preferred spice level.

For a lighter version, use lean beef or turkey and reduced-fat cheese.

Add extra broth if the sauce thickens too much before pasta is tender.

Store leftovers in the fridge for up to 3 days and reheat with a splash of broth or water.