Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 9 minutes. Drain well.
Meanwhile, heat oil in a skillet over medium-high heat until shimmering. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and reserve.
Add the beef and onions and cook until browned, about 3 to 4 minutes. Drain off grease if desired. Stir in garlic until fragrant. Add hot sauce, Worcestershire sauce, and salt and freshly ground pepper.
Whisk in 1/2 cup beer, scraping up the brown bits from the bottom of the skillet. Stir in the tomatoes and tomato sauce and cook 10 minutes. Season to taste with salt and pepper.
Add the spaghetti to the meat sauce and toss to combine. Serve with a garnish of shredded cheese, reserved bacon, and sliced scallions.
This recipe was sent in by one of my lovely readers, Linda from Boynton Beach, Florida. She originally found it in a Rachael Ray cookbook.