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Italian Spaghetti

From 1930 Wewoka Cook Book (1930).

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A historical recipe

1930 Wewoka Cook Book, by City Federation of Women's Clubs (1930).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

  1. 1 pound ground beef
  2. 1 can tomato paste
  3. 2 medium sized onions
  4. 1 button garlic

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Cook spaghetti in salted boiling water for 20 minutes.
  2. Drain, put 1 pound ground beef, 2 medium sized onions, 1 button garlic, salt, pepper and 1 tbsp.
  3. Mexican chili powder in skillet, let cook for 2 hours or more, add 1 can tomato paste, cook slowly till a thick gravy.
  4. Long cooking improves flavor.
  5. When ready to serve stir in the spaghetti.
  6. Can be served plain or with grated cheese.
  7. Mushrooms may also be added.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Grater
  • Wooden spoon
  • Colander
Source not stated by archive.org
Credit

From 1930 Wewoka Cook Book (1930), printed page 1, digitised by the Internet Archive: https://archive.org/details/1930wewokacookbook

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.