Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Spaghetti with Tomato-Meat Sauce (using canned tomatoes, diced beef and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1 pound spaghetti

1 small onion, chopped
1 clove garlic, chopped
1 bay leaf
1 No. 2 can tomatoes, strained
1/4 cup olive oil
1/2 pound lean beef, diced
3 tablespoons parsley, chopped
1 can mushrooms
salt, pepper and oregano

Parmesan cheese, grated


Brown onion, garlic and parsley in hot olive oil, add meat and cook, stirring to avoid sticking or burning; add tomatoes, bay leaf and seasoning; cook slowly about 1 hour.

Cook spaghetti in boiling, salted water; drain, and place on hot platter.

Pour part of the sauce over spaghetti, sprinkle sgenerously with cheese, and add remaining sauce.

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 -- Edgar Degas: Miss Lala au Cirque, 1879.

Back to main list