Italian Spaghetti

Ingredients

• 1 tablespoon butter or fat
• 1 large onion sliced thin
• 2 bay leaves or % teaspoon
• 1 ten cent beef bone ground
• 3 cans tomato paste
• 3 cans tomato soup
• 1 large can tomato
• 1 glass water
• % pound can mushrooms
• 1 small red pepper
• 2% tablespoons Italian grated cheese

Method

1. 1

   In a large kettle, cook butter and onions until golden brown.

2. 2

   Add soup bone and turn for 2 minutes.

3. 3

   Add paste, soup, tomatoes, water, pepper, and salt.

4. 4

   Boil for 10 minutes, then simmer for 3.5 hours.

5. 5

   Add bay leaves and cheese half an hour before serving.

6. 6

   Cook spaghetti in salted water for 25 minutes, then serve with sauce, meatballs, and cheese.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 7. The excerpt below is the record exactly as published.

Italian Spaghetti (Serves 12 to 15) 1 tablespoon butter or fat Salt to taste 1 large onion sliced thin 2 bay leaves or % teaspoon 1 ten cent beef bone ground 3 cans tomato paste 2% tablespoons Italian grated 3 cans tomato soup cheese 1 large can tomato Meat balls 1 glass water % pound can mushrooms 1 small red pepper

Cook this with the app: pantry check, scaling, and the assistant.