Ingredients
1 pound spaghetti, cooked
1/4 cup olive oil
1 pound beef, finely ground
salt and pepper
1/4 cup dried mushrooms
2 cups warm water
1 cup canned tomatoes, strained
1 medium onion, chopped
2 6-inch stalks celery, chopped
3 sage leaves
3 basil leaves
1 clove garlic, chopped fine
lemon rind
1 6-oz can tomato paste
1/4 teaspoon nutmeg
1 cup boiling water
1/4 cup butter
1 tablespoon parsley, chopped fine
Parmesan cheese, grated
Directions
Brown beef in hot olive oil, add salt, pepper, onion and celery; cook gently until golden brown, and add sage, basil, parsley, garlic and a piece of lemon rind; stir well.
Soak mushrooms in warm water until soft; remove from water and chop fine, add to beef sauce with water mushrooms were soaked in, together with tomatoes, tomato paste, and nutmeg; stir well and bring to a boil, add boiling water and lower heat.
Simmer slowly about 3 hours, stirring occasionally.
When done, remove lemon rind add butter and serve over hot spaghetti.
Sprinkle with cheese.
Serves 6.
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 -- Bernard Boutet de Monvel, Monsieur Bernard Naudin, around 1914. |
