Sauce
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
3 tablespoons ham, minced
2 sausage, highly spiced
6 mushrooms, chopped
1 cup meat broth
1/2 cup tomato paste
1/3 cup water
salt and pepper

1 pound spaghetti, cooked

Garnish
Parmesan cheese, grated

Saute onion and garlic until brown; add ham, sausage, and mushrooms, and continue frying.

Mix tomato paste with water, add with broth and seasoning to sausage mixture; cover and simmer until ingredients are well blended.

Pile cooked spaghetti on platter, cover with sauce and sprinkle generously with cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Pal Szinyei Merse: Les Coquelicots, 1902.

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