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Spaghetti Sauce

From 1664 - 1964 An Historical Sampler Woodbridge (1964).

Source and licence

From 1664 - 1964 An Historical Sampler Woodbridge (1964), printed page 186, digitised by the Internet Archive: https://archive.org/details/16641964historic00edna

Read the original not stated by archive.org

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.

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

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Ingredients

Method

  1. 2 cans tomato paste 1/2 can V-8 vegetable juice 1 minced onion 1 clove garlic, minced Pinch of thyme Dash of Worcestershire sauce Take 1 pound of ground meat and mix in the sauce.
  2. Cook slowly.
  3. Cook spaghetti (or macaroni) separately.
  4. When both are done, mix sauce and spaghetti together and serve.
  5. Barron L.
  6. McNulty