Spaghetti
Category | Subcategory | Source |
---|---|---|
Pasta & Rice | Pasta | P. 48, The New Cook's Cookbook |
Ingredients
- 1/2 # Ground Beef
- 1/4 # Bulk Sausage
- 1 small onion chopped
- 1 small green pepper chopped
- 1/2 C. Sliced olives
- 1/2 C. Sliced Mushrooms
- 1 C. Tomatoe Sauce
- 2 1/2 C. Cooked tomatoes (#2)
- 2 C. water
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire Sauce
- 6 drops Tabasco Sauce
- 6 o.z. Long Spaghetti
Directions
- 1. Brown beef and sausage together in a heavy skillet or sauce pan
- over medium high heat.
- 2. Add onions and green peppers, cook 5 minutes.
- 3. Add olives, mushrooms and tomatoe sauce and mix lightly.
- 4. To tomatoes add water, salt, pepper, worcestershire sauce, ant
- tabasco sauce, stirr all into meat mixture.
- 5. Add uncooked spaghetti and bring to boiling point.
- 6. Cover with tight lid, reduce heat to low and simmer for 30 - 40
- minutes stirring occasionally.
- 7. When ready to serve, arrange on platter and garnish with border
- of cooked buttered frozen peas.
- 8. Serve with crusty italian or cornmeal bread, corn or pepper
- relish or something else from your preserved pantry with fruit jello
- for dessert.