In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot.

Add the ground beef and diced onion to the pot. Cook until the beef is fully browned and the onion is softened, breaking up the meat with a spoon. Drain off any excess grease. Add the minced garlic and cook for 1 minute more until fragrant.

Stir in the beef broth, undrained diced tomatoes, ketchup, Dijon mustard, and Worcestershire sauce. Bring to a simmer. Stir in the uncooked pasta. Cover, reduce heat to low, and cook for 12-15 minutes, or until pasta is al dente, stirring occasionally.

Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth. Stir in half of the crispy bacon. Season with salt and pepper to taste. Garnish with the remaining bacon before serving.