Cook spaghetti to al dente. Heat deep skillet over M-H, add EVOO + bacon. Brown the bacon 3-5 mins and remove to paper-lined plate. Leave a bit of fat in the pan - add beef and crumble as it cooks, 3-4 minutes. Add chopped onion and crushed garlic, stir in. Season with S&P and the sauces. Cook 5-6 minutes more, add the tomato stuff. Dump the spaghetti in and combine. Grate cheese over pasta and sprinkle with scallions.
That's more or less the original recipe. It calls for 1tbps wooster, 2 tsp hot sauce. I double that up. I also separate the scallion whites from the greens - the greens are for sprinkling, the whites go in with the onion. If you're good, you can probably do this in about 20 minutes. I'm not good, it takes me closer to 45.
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