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X Italian Pasta Dishes
Spaghetti alla Caruso (using butter, olive oil, canned tomatoes, tomato paste, ground beef and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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2 pounds spaghetti

For sauce
1/2 pound butter
1 1/2 pints Italian olive oil
12 large onions, sliced
Large bunch garlic, chopped
3 No. 2 cans tomatoes
1 can tomato paste
2 bay leaves
1/2 teaspoon marjoram
1/2 teaspoon oregano
2 tablespoons monosodium-glutamate
Salt and pepper to taste
2 pounds top round of beef, ground

For garnish
Italian grated cheese


Heat oil and butter; cook sliced onions and chopped garlic slowly until soft.

Add tomatoes and bring to boil.

Add tomato paste, bay leaves, marjoram, oregano and monosodium-glutamate.

Cook 15 minutes and add meat little by little.

After 45 minutes of hard boiling, set to simmer for 11/2 hours.

Serve sauce over spaghetti which has been cooked according to directions on package.

Sprinkle with Italian grated cheese.

Serves 12.


The recipe in this entry was taken from the cookbook, "Simple Italian Cookery" by Edna Beilenson. The book was published in Mount Vernon, N.Y. by Peter Pauper Press in 1959. The entire copyright-free cookbook is available at www.archive.org.... Image -- Camille Pisarro: Le Scieur de bois, 1879.

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