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1
Bring a large pot of water to a boil for the pasta.
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2
Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
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3
While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat.
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4
Add the bacon and crisp.
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5
Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer.
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6
Add the beef, brown and crumble, but leave a few larger pieces.
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7
Season with salt and pepper.
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8
Once the beef has caramelized, add the onions and cook to tender.
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9
Add the stock and Worcestershire, then reduce the heat to low.
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10
In a saucepot over medium to medium-high heat, melt the butter.
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11
Whisk in the flour, cook 1 minute.
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12
Whisk in the milk and season with salt and pepper.
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13
Thicken to coat the back of a spoon.
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14
Stir in the cheese.
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15
When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce.
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16
Combine the pasta with the sauce and fold in the meat.
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17
Place in a large casserole dish.
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18
Cool and store for a make-ahead meal.
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19
To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.
