Italian Spaghetti Sauce

Ingredients

• 2 large cans tomatoes
• 2 cans mushrooms
• 2 cans tomato soup
• Pinch salt
• 1 lb. round steak (ground)
• 1/2 teaspoon celery salt
• 1 medium size onion
• 1 small bayleaf
• 1 small clove garlic
• Paprika
• Add mushrooms

Method

1. 1

   Boil together tomatoes and soup for 0.5 hour (slowly).

2. 2

   Slice and fry onion in butter — not too brown — add onions to sauce.

3. 3

   Fry hamburger in same pan, stirring constantly.

4. 4

   Add to sauce.

5. 5

   Add salt, celery salt, bayleaf, paprika, and garlic (chopped and mashed).

6. 6

   Let sauce boil slowly for 2 hours.

7. 7

   Add mushrooms and let boil for 0.5 hour.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.

ITALIAN SPAGHETTI Sauce 2 large cans tomatoes 2 cans mushrooms 2 cans tomato soup Paprika Pinch salt 1 lb. round steak (ground) V2 teaspoon celery salt 1 medium size onion 1 small bayleaf Pepper 1 small clove garlic Boil together tomatoes and soup for V2 hour (slowly). Slice and fry onion in butter — not too brown — add onions to sauce. Fry ham- burger in same pan, stirring constantly. Add to sauce. Add salt, celery salt, bayleaf, paprika, and garlic (chopped and mashed). Let sauce boil slowly for 2 hours. Add mushrooms

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