Granny’s Baked Spaghetti

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:


  • 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


  • 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.

Feeds: 4

Time: 40 minutes

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Alan Straton

Chief Cook, Bottle Washer and Broom Mechanic at MyPE
Passionate about Port Elizabeth and definitely NOT packing for Perth. Alan's ethos is epitomised in the words of Nelson Mandela; "I have fought against white domination and I have fought against black domination. I have cherished the idea of a democratic and free society. If need be, it is an ideal for which I am prepared to die." See more articles by Alan.
  • Celiamurray

    I’ve had to become a staunch Scot! having lived amongst ‘em for the past 7 years – in the Bordu’s.  Quite a significant experience, ne’er to be forgotten…..I’m now passionate about Rhubarb Pie, Rhubarb and Ginger Pie, Home made Haggis, Pasties and Pies etc.  Even young school children celebrate the Bard’s Meal!! but won’t eat the stuff!!   One such paddled his vegetarian variety all round his plate for the 20 minutes that we guests took to down it with enjoyment!!  We got thro’ all the formalities with out the consumption!!