Simmer for two hours	Spaghetti with meat sauce

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Spaghetti with Meat Sauce

Source: St. Louis Post-Dispatch, October 12, 1947

Yield: 6 to 8 servings

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Ingredients

• 4 to 6 Tbsp olive oil

• 3 onions, chopped

• 3 green peppers, chopped

• 3 large tomatoes, chopped

• 1 or 2 cloves garlic, minced

• 1 lb ground beef

• 1 cup mushrooms, chopped

• 4 Tbsp chopped parsley

• 1 tsp rosemary

• 1 tsp mixed spices

• Salt, to taste

• Pepper, to taste

• 1 can tomato paste

• Worcestershire sauce, dash

• Tabasco sauce, dash

• 2 lb spaghetti

• 1/4 lb Parmesan or Romano cheese

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Preparation

Cook spaghetti in boiling salted water for 10 to 12 minutes, only until tender. Drain and rinse with cold water.

Sauté onions and green peppers slowly in olive oil. Add ground beef, mushrooms, garlic, tomatoes and parsley. Simmer for two hours. Add hot water as needed to keep sauce from becoming too thick.

Fifteen minutes before end of the cooking time, add mixed spices, rosemary, and salt and pepper to taste. Add dash of Worcestershire and Tabasco sauces to taste. Add tomato paste thinned with a little water last to give sauce a rich color.

Heat cooked spaghetti in sauce. Serve on a platter and sprinkle liberally with grated Parmesan or Romano cheese.