This recipe is from my grandmother, which originated in 1930’s Chicago. It’s a perfect example of Depression-era cooking at its best. The spices include only three ingredients which is all that’s needed. A baked spaghetti dish that offers a refreshing change of pace — bacon. What’s not to like?
I absolutely love this recipe! Enjoy—
1/2 pound bacon, chopped into 1/4″ chunks
2 huge Spanish onions, chopped
3 large cans (28 oz. each) whole peeled tomatoes, mashed, with liquid
1 8 oz. can of mushrooms (stems and pieces) with liquid
Salt to taste (about two tsp.)
Garlic powder to taste (about 1 tbs.)
Cayenne red pepper flakes to taste
1 16-oz. box spaghetti noodles
In a large skillet, saute the bacon until most of the fat renders out. Add the onion and saute until translucent and soft. Do NOT completely brown the bacon or carmelize the onion. Drain the fat off. Add the crushed tomatoes and the mushrooms with liquid from the cans.
Bring to a boil and then reduce heat to simmer.
Add the salt, garlic and cayenne to taste.
Heat oven to 250° F.
Boil pasta al dente, according to box directions with 1 teaspoon salt. Drain and transfer to a large 6-quart covered roaster pan with the sauce. Toss gently.
Bake covered for 1 hour, stirring once at 1/2 hour. Remove from oven and let sit five minutes covered before serving.
Serve with a nice side salad and garlic bread.