Meat Sauce for Spaghetti
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (4 oz.) can sliced mushrooms
3 tbps butter or margerine
1/4 lb ground beef
1 tbsp chopped peeled onion
1 slice peeled garlic
2 tbsp flour
1 cp milk
1/4 tsap basli
1/8 tsp pepper
1 (6 oz.) can tomato paste
1/2 tsp salt
1 - Drain and chop mushrooms
2 - Save liquor.
3 - Melt 2 tbsp butter or margerine in large heavy saucepan.
4 - Add meat, mushrooms, onion, and garlic.
5 - Cook, stirring constantly, over moderate heat until meat is browned and onion is tender.
6 - Add remaining butter.
7 - Stir in flour smoothly.
8 - Pour in milk, stirring vigorously.
9 - Add basil.
10 - Cook and stir until thickened.
11 - Add pepper and tomato paste.
12 - Cook and stir continuoiusly.
13 - Add salt if needed.
14 - If sauce is too thick, thin with mushroom liquid.
Makes about 2 cps sauce.
Serve over hot spaghetti, macaroni, and other pastas. Sprinkle top
with grated Parmesan or finely cut parsley.
This recipe is easily doubled for large spaghetti suppers. Or make the
doubled recipe twice or three times. Combine all cooked sauce in large
enamel kettle. Keep covered in refrigerator. Reheat t party time,