Ingredients
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
Directions
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.
Notes
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. |
