Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Spaghetti Pietro/Spaghetti alla Pietro (using tomatoes, mushrooms, ground pork, veal and beef)
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


2 pounds spaghetti

1/4 cup butter
1 clove garlic
1 cup onions, sliced
1/2 cup celery, chopped
1 medium can mushrooms
1/2 pound pork, ground
1/2 pound veal, ground
1/2 pound beef, ground
1/2 cup olive oil
1 large can tomatoes
1 6-oz. can tomato paste
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon oregano
1 bay leaf
1 cup parsley, chopped

Parmesan cheese, grated


Heat olive oil and butter, and saute garlic, onions, celery, mushrooms, and meat until golden brown; add tomatoes, tomato paste, and bay leaf; simmer 1 hour.

Boil spaghetti (or other pasta) until tender; drain, and return to saucepan with a lump of butter, 2 tablespoons cheese and parsley; blend well.

To serve, place spaghetti on a large platter, cover with part of the sauce, sprinkle with cheese and remaining sauce.

Serves 10.


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 -- Gustave Caillebotte: Le Pont de l'Europe, 1876.

Back to main list