I have been preparing this spaghetti for over 40 years. It is one of Mel’s favorite meals. Adding a salad and garlic bread tops it off. Leftovers freeze and reheat to be just as tasty as when first made. Just add some additional water to reheat. Enjoy!
- 3 (16 oz.) cans stewed tomatoes
- 1 lb. of bacon (cooked and broken into bite size pieces)
- 2 large yellow onions (chopped)
- 1 lb. package of thin spaghetti noodles
- 2 tbsp. bacon grease
- Cook bacon in a skillet until crisp. When bacon is about 15 minutes from being completed, start boiling the spaghetti noodles in a soup pot as directed on the package. When spaghetti is done, drain the water, return the spaghetti to your soup pot, and set aside.
- Pour the bacon grease into a container and return 2 tablespoons back into the skillet. Add chopped onions to the skillet and cook until onions are transparent. Add stewed tomatoes and stir. You may want to chop up the tomatoes into smaller pieces. Warm thoroughly.
- Break up the bacon into the spaghetti. Fold the onions and stewed tomato mixture into the spaghetti. Warm all ingredients together as you stir. Salt and pepper as needed. It only takes maybe 5 minutes at this point to make sure everything is heated back up.
- It will look dry compared to a normal spaghetti, but is delicious