Spaghetti Italienne

Ingredients

• 1 2 lb spaghetti
• salt and pepper to taste
• Y cup grated cheese
• 1 onion
• Y lb ground round steak
• 1 green pepper
• 1 five cent can tomato paste
• T/> cup oil, or melted butter
• 1 small can corn
• 1 tsp Worcestershire sauce

Method

1. 1

   Put spaghetti into boiling salted water and cook until tender.

2. 2

   In the meantime, chop the onion and green pepper and fry brown in the fat, add the tomato paste, salt and pepper, Worcestershire sauce.

3. 3

   Combine this with the cooked spaghetti and the corn.

4. 4

   Let simmer while you brown the ground round steak in a hot dry pan.

5. 5

   Break it up while it is browning and add a little hot water to thin it and to take up the brown gravy.

6. 6

   Add to the other ingredients and cook slowly for 2 hours.

7. 7

   The cheese goes in the last half hour of cooking.

8. 8

   Garlic and cayenne pepper may be added if desired.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 21. The excerpt below is the record exactly as published.

Spaghetti Italienne 1 2 lb spaghetti salt and pepper to taste Y cup grated cheese 1 onion Y lb ground round steak 1 green pepper 1 five cent can tomato paste T/> cup oil, or melted butter 1 small can corn 1 tsp Worcestershire sauce

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