Spaghetti with Meat Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
1 cp olive oil
<1 1/2 cps minced peeled onionsbr> 3 cloves garlic, peeled and minced
1 1/2 lbs ground beef
1 tbsp Kitchen Bouquet
4 (No. 303) cans tomatoes
2 tbsp salt
1/2 tsp pepper
1/2 tsp basil
1 (6 oz.) can tomato paste
1/3 cp minced parsley
3 lbs uncooked spaghetti
1 1/2 cps grated Parmesan cheese
1 - Heat oil in large saucepan
2 - Cook onions and garlic until transparent but not browning.
3 - Stir frequently.
4 - Add beef.
5 - Cook until browning
6 - Stir all remaining ingredients, except spaghetti and cheese, into meat mixture.
7 - Mix well.
8 - Bring to a boil.
9 - Lower heat and simmer uncovered 30 m inutes.
10 - Stir frequently.
11 - Cook spaghetti according to directiosn on package and drain.
12 - Pour hot spaghetti into large tureen.
13 - Serve sauce over spaghetti.
14 - Sprinkle top with cheese.
15 - Serve additional cheese with spaghetti.
Makes 12 servings.
This is a popular dish for buffet suppers or for any occasion shen
large numbers of people are to be served. The recipe can be made
two or three times, or with restaurant-size utensils it may be doubled
The sauce may be made ahead of time, reheated when spaghetti
is ready to serve. For large numbers of people, drain cooked spaghetti,
leave in kettle in which it cooked. SAdd sauce and mix lightly. Serve
plates from the cooking utensil.