From: utzoo!decvax!harpo!seismo!hao!hplabs!sri-unix!mclure
Newsgroups: net.cooks
Title: Re: Wanted any SPAGHETTI recipes. - (nf)
Article-I.D.: sri-unix.5263
Posted: Wed Mar  9 06:37:30 1983
Received: Fri Mar 11 07:54:06 1983

#R:ihuxt:-15100:sri-unix:4600003:000:1913
sri-unix!mclure    Jan 18 16:23:00 1983

This is the recipe my mother made when I was a kid.  I make it nowadays
in double batches and then freeze the sauce in 1 pt containers.  Then,
a meal can be quickly prepared by microwaving the container for about
10-15 minutes at medium-high intensity with frequent stirring and
boiling some Vermicelli.  The sauce is even better after it has been
frozen and unfrozen like this.  Those who can't stand canned tomato
products can make their own.  I think it's just fine with the canned
products (easily better than I've had in *any* restaurant).

    Ingredients:
	2 lbs. ground sirloin
	3 to 4 ounces slized pepperoni sausage
	1/2 pint fresh sliced mushrooms
	1 medium onion, finely chopped
	1 small clove garlic, crushed
	1 lb 3 oz can whole tomatoes	or fresh
	2-15 oz cans tomato sauce	or make your own
	1 6 oz can tomato paste		or make your own
	1 teaspoon marjoram
	1   "  "   oregano
	2   "  "   italian herbs
	1   "  "   crushed red pepper (or more to suit taste)
	4   "  "   salt
	1/4 to 1/2 cup dry red wine (optional)

    Procedure:
	Heat heavy pan. Cover bottom shallowly with half cooking oil and
	half olive oil. Slowly simmer crushed garlic and chopped onions.
	Do not brown. Add crumbled ground beef and brown. Push all to one
	side and sautee mushrooms. Add herbs and salt. Stir occasionally
	while doing above. Add pepperoni sausage. Add tomato ingredients,
	first the paste (spread out and stir), then canned tomatoes (may
	be sliced in half with a knife after they are in the pan), then
	the tomato sauce. Stir well. Cover. Let come to a simmer and reduce
	heat to very low. Allow to simmer from two to four hours before
	serving. Wine is optional and may be added when tomato ingredients
	are added. Makes about 6 servings.

	For the noodles, I strongly recommend Vermicelli (extremely
	thin), rather than the thick noodles. The Vermicelli is less
	filling and lets you eat more of the sauce.