Granny’s Baked Spaghetti MyZA

My grandmother was a staunch Scot who survived the deprivations of Wartime Britain alone looking after children whilst my grandfather was off flying Spitfires against the Hun. The Longhair remembers Granny for her Rhubarb Pie, I remember Granny for her love of offal – kidneys, liver, brains, lambs hearts, tripe, haggis – you name it, she could cook it and make it taste scrumptious. One of her favourites that we have passed on is Granny’s Baked Spaghetti:

Ingredients:

250 grams bacon sliced (don’t you just hate that bacon packets are also sold in 200 grams at the same price?)
1 Onion
4 skinned Tomatoes
75 grams tomato paste
Dried Thyme
Pinch of Bicarbonate of Soda (we swear this is the secret ingredient)
Parmesan and Cheddar Cheese
Packet of Spaghetti

Method:

Set oven to 180
Whilst boiling the spaghetti,
Roughly chop the onion and place in a frying pan to sweat in a little olive oil (the addition of a teaspoon of sugar is optional)
Roughly chop the skinned tomatoes (to easily skin, place tomatoes in a large bowl and pour boiling water over them, leave for a bit and then they will skin easily)
When the onion starts going translucent drop the bacon in and fry (not until crisp)
Add tomatoes
Add tomato paste and a pinch of bicarb
If you like thyme add a generous measure, otherwise to taste
Once the tomatoes have broken down and formed a nice sauce pour over the cooked spaghetti, grate some cheddar cheese over and mix well
Sprinkle with Parmesan and a bit more cheddar for good luck
Whack in the oven for 20 or so minutes (we like it when the spaghetti goes harder on the outside!)
Serve with a green salad
You can add more bacon and tomato paste if you like. We have also added garlic to great effect.