Get a big iron kettle and put into it a lot of fine beef
cut into small squares, some chopped bacon, dried mush-
rooms (the kind you get at any little Italian store) a
can of tomatoes and some sliced onions. The dried
mushrooms should be soaked for an hour or two before
cooking.
Cover the materials with plenty of water and season
with salt, brown sugar, and Mexican chili powder✪ Spaghetti-My-Style. Cook
slowly all day — ^the longer the better, I find.
When you are simply famished and cannot wait any
longer, ladle the sauce onto the steaming hot spaghetti
and enjoy a real meal. The sauce is still better, in my
opinion, when warmed up the second day.
[197]
I
iiliiljilllll
Page 47 · 1 recipe record on this page
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Get a big iron kettle and put into it a lot of fine beef cut into small squares, some chopped bacon, dried mushrooms (the kind you get at any little Italian store) a can of tomatoes and some sliced onions. The dried mushrooms should be soaked for an hour or two before cooking.
Cover the materials with plenty of water and season with salt, brown sugar, and Mexican chili powder. Cook slowly all day — the longer the better, I find.
When you are simply famished and cannot wait any longer, ladle the sauce onto the steaming hot spaghetti and enjoy a real meal. The sauce is still better, in my opinion, when warmed up the second day.
[197]
Records on this page
Spaghetti-My-Style