This recipe is the reason most of my friends keep me around. It's probably not traditional but is my interpretation of the recipe my grandmother makes and is a good representation of Maltese Cuisine. The ingredients may seem a bit odd, but trust me, I have not met one person who has not enjoyed this.
600g middle bacon, diced
1/2 head garlic, about 8-12 cloves, roughly chopped
2 x 400g tins tomatoes
4 heaped tbs tomato paste
Step 1 - Heat oil in a large frying pan. You need lots of olive oil, enough to cover the base of the pan in a thin layer. Fry garlic and bacon until they are cooked and slightly coloured, but do not allow the garlic to burn.
Step 2 - Add tomato paste and sugar and fry off for 3-5 minutes, stirring frequently to avoid burning.
Step 3 - Add tin tomatoes and 1 cup water, reduce heat and simmer slowly for 2-4 hours.
Step 4 - Serve with spaghetti and freshly grated parmesan.
The long, slow cooking of this dish is essential.