INGREADIENT

• 4 handfuls spaghetti
• 250 g bacon rashers diced
• 1 onion diced
• 3 tsp tomato sauce
• 3 tsp Worcestershire sauce
• 420 g canned tomato soup

Direction

1. Break spaghetti 3-4 times (unless you would like the spaghetti whole), put into either a saucepan or microwave safe bowl and cover with water, add salt and butter (to stop it sticking) if you desire. Cook on stove top or in microwave on high for 30-45 minutes until cooked through. Drain and put aside.
2. Add diced bacon, onion, tomato sauce and worcestershire sauce into frying pan and cook until onion is no longer raw but still has a bite. Take off heat and put aside until spaghetti is done.
3. Once you have your drained spaghetti put aside put the onion and bacon mixture back on heat and add the tomato soup. Stir through until hot.
4. Put spaghetti in a container or bowl and add the onion, bacon and soup mix. Mix through spaghetti until evenly distributed.
5. Serve with bread and butter.