Spaghetti or Macaroni Sauce a la Martini

Ingredients

• 4 good sized onions, chopped fine
• 2 kernels garlic, chopped fine
• 1 quart can tomatoes, heated and pressed through sieve
• 1 tablespoon finely chopped parsley
• 2 tablespoons butter
• 2 tablespoons olive oil
• one-fourth teaspoon crumbled bay leaf
• six cloves
• six dashes paprika
• one teaspoon sugar
• one teaspoon Worcestershire sauce
• one teaspoon Armour's extract of beef diluted in cup of boiling water
• salt and pepper to suit taste

Method

1. 1

   Add onions and garlic to melted butter and oil.

2. 2

   When golden, add parsley, tomatoes, bay leaf, cloves, paprika, sugar, Worcestershire sauce, diluted beef extract, and salt and pepper.

3. 3

   Cook covered for 30 minutes, then uncovered for 2.5 hours, adding hot water as needed.

4. 4

   Serve with macaroni or spaghetti.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 21. The excerpt below is the record exactly as published.

Spaghetti or Macaroni Sauce a la Martini 4 good sized onions, chopped fine 2 kernels garlic, chopped fine 1 quart can tomatoes, heated and pressed through sieve 1 tablespoon finely chopped parsley 2 tablespoons butter 2 tablespoons olive oil Add onions and garlic to melted butter and oil. When of a golden color add parsley, tomatoes, one-fourth teaspoon crumbled bay leaf, six cloves, six dashes paprika, one teaspoon sugar, one teaspoon Worcestershire sauce, one teaspoon Armour's extract of beef diluted in cup of boiling water, and salt and pepper to suit taste

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