Sauté the finely chopped onions in butter, throw in the tomatoes and cook all together. Add the bacon and cook for approximately 30 minutes. Flavour with salt and pepper and the fresh herbs and cook for an additional 15 to 30 minutes so that you end up with a sauce like texture that tastes great.

Whilst the sauce is simmering away, in another pot, bring to the boil enough salted water to cook the two packets of Spaghetti and when on a rolling boil add them and cook until tender. Chop the cooked spaghetti somewhat so that it’s easier to get into jars. Drain and mix into the tomato sauce mixture.

Spoon into hot Agee jars making sure there is no air space. Fill to the top of the jar but not overfull. Use a spatula down the sides of the jar to make sure there are no large air pockets then I topped the jars up and overflowed slightly with boiling water from the kettle, wipe the rim clean and seal screwing the rings down tightly.

When cold remove rings, wash the jars and store in a dark dry cupboard.