Italian Spaghetti
From Casserole Favorites Of Home Economic Teachers.
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A historical recipe
Casserole Favorites Of Home Economic Teachers.
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.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 T.
- salad oil 1 lb.
- ground beef 1 med.
- onion, finely chopped 1 No.
- 2 Vi can tomatoes, sieved Vi c.
- brown sugar 1 c.
- catsup X t.
- salt 14 t.
- peppr Vi c.
- water 1 10-oz.
- pkg.
- thin spaghetti Brown beef and onion in oil;
- add sieved tomatoes, brown sugar, catsup, salt, pepper and water.
- Simmer slowly for 20 minutes.
- Cook spaghetti according to directions;
- drain.
- Mix spaghetti and meat sauce;
- pour into a baking dish and bake 25 minutes at 350°F.
- Yield: 8 servings.
- Mrs.
- Ruth Hale, Cheyenne-Eagle Butte H.S.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Chef's knife
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Cutting board
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Sieve
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Colander