Spaghetti (italian)
From A cook book of treasured recipes from American and foreign kitchens, and many original recipes tested and approved from (1959).
A historical recipe
A cook book of treasured recipes from American and foreign kitchens, and many original recipes tested and approved from , by Mary Avera Wynne (1959).
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 3 ingredients
- 4 cans Spanish sauce
- 2 pounds Italian spaghetti
- 4 medium chopped onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 4 tbsp.
- butter 4 cans Spanish sauce or tomato 4 tbsp.
- olive oil paste 2 tbps.
- chopped parsley 2 tsp.
- Worcestershire sauce 4 medium chopped onions 2 pounds ground beef 4 cloves chopped garlic 2 pounds Italian spaghetti, long 2 small cans tomato puree and very thin Cook first five ingredients together until onions are soft;
- add tomato ppree, Spanish sauce or tomato paste, and Worcestershire sauce;
- bring to boiling.
- Fry meat until well browned and add.
- Simmer over very low heat three hours.
- Cook spaghetti in boiling, salted water;
- rinse with hot water and drain.
- Put on warm serving platter or individual plates, pour sauce over top and sprinkle with grated Parmesan cheese.
- (Serves 8.)
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Chef's knife
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Cutting board
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Grater
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Colander