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Italian Spaghetti

A historical recipe from Tested Recipes, by Tested Recipe Institute (New York, N.Y.) (1957).

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A historical recipe

Tested Recipes: Waterless Cooking for Better Meals, Better Health, by Tested Recipe Institute (New York, N.Y.) (1957). Project Gutenberg eBook #64703.

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

Italy

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

Ingredients 3 ingredients

  1. 4 tablespoons fat
  2. 1 large onion
  3. 1 small green pepper

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.
  • 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

  1. 1 pound chopped beef 1 large onion, chopped 1 small green pepper, chopped 1 6-oz.
  2. can tomato paste 1 No.
  3. 2 can (2½ cups) tomatoes ½ cup water 1 bay leaf 2 teaspoons sugar 1 clove garlic 1 teaspoon salt 1.
  4. Brown meat in 2-quart saucepan.
  5. (Hamburger contains enough fat so that none extra is needed for browning.
  6. If lean ground beef is used, brown in 4 tablespoons fat.) 2.
  7. Add onion and green pepper;
  8. cook about 10 minutes, until onion is tender but not brown.
  9. Stir in tomato paste, tomatoes, water, bay leaf and sugar.
  10. Simmer over low heat about 1 hour.
  11. 3.
  12. Mash garlic and salt together.
  13. Stir into sauce.
  14. Taste for seasoning.
  15. If a more highly seasoned sauce is liked add a few drops tabasco.
  16. 4.
  17. To serve, pour sauce over cooked spaghetti;
  18. top with grated Parmesan cheese.
  19. Makes 4 to 6 servings.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
Source Public domain in the USA
Credit

From Tested Recipes, by Tested Recipe Institute (New York, N.Y.) (1957). Digitised by Project Gutenberg, eBook #64703 (https://www.gutenberg.org/ebooks/64703). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.