Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Spaghetti with Meat Sauce (using chopped beef, mushrooms, onion and tomatoes)
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 clove garlic, chopped
1 tablespoon parsley, chopped
1 cup mushrooms, chopped
salt and pepper
1 large can tomatoes
1 onion, chopped
1 pound beef, chopped
1/4 cup olive oil
1/2 teaspoon oregano
1 bay leaf

1 cup Parmesan cheese, grated


Saute beef in hot olive oil until brown, add onion, garlic, parsley and mushrooms; cook 10 minutes and add salt, pepper, oregano, bay leaf, and tomatoes; simmer until thickness desired is obtained.

Cook spaghetti in boiling, salted water; drain.

To serve, place spaghetti on serving platter, cover with part of the sauce, sprinkle with cheese and 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 -- Federico Zandomeneghi: Giochi al Parc Monceau, around 1880.

Back to main list