Ingredients
8 bacon strips, chopped2 pounds ground beef1/2 large red onion, chopped 12 ounces uncooked spiral pasta4 cups chicken broth2 cans (15 ounces each) crushed tomatoes1 can (8 ounces) tomato sauce1 cup water1/4 cup ketchup3 tablespoons prepared mustard2 tablespoons Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper2 cups shredded cheddar cheese, divided 1/3 cup chopped dill pickleOptional: Chopped tomatoes, shredded lettuce, sliced pickles and sliced red onion
Preparation
In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In the same pot, cook ground beef and onion over medium heat until meat is no longer pink, 6-8 minutes; crumble meat; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
Stir in 1 cup cheese, pickle and bacon; cook and stir until cheese is melted. Serve with remaining cheese and, if desired, tomatoes, lettuce, pickles and red onions.
