Heat a large cast-iron skillet over medium-high heat. Add the diced bacon pieces and fry until crispy and golden-brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Place the thick-cut smoked sausage rounds into the hot bacon fat. Sear for 2-3 minutes per side until they develop slightly charred edges. Remove the sausage and set it aside with the bacon.

Add the lean ground beef to the skillet, breaking it apart until fully browned with no pink remaining. Add the diced onion and minced garlic, sautéing until fragrant. Drain excess grease if necessary.

Pour in the thick tomato sauce, beef broth, salt, black pepper, and smoked paprika. Bring to a rolling simmer. Break the dry spaghetti noodles in half and submerge them in the liquid. Cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally until noodles are tender.

Stir the seared sausage and crispy bacon back into the skillet. Heavily blanket the surface with freshly grated sharp orange cheddar cheese. Cover for 2-3 minutes until the cheese is melted into bubbly strands. Garnish with vibrant green chopped parsley flakes and serve immediately.