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“This gem is handwritten in the back of a 1948 cookbook I have entitled Recipes and Menus for Fifty by Frances Lowe Smith, revised by Florence P. Stoddard.”
READY IN:
3hrs
SERVES:
50
UNITS:
US

Ingredients Nutrition

Directions

  1. Put salad oil, onion, green pepper, and garlic in a good-sized pan. Cook over very slow heat about 5 minutes. Then add your meat and cook, this time over medium heat, stirring frequently, until meat is well browned. Now add your canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed. Let the sauce simmer, uncovered, over very slow fire about two hours.
  2. Cook spaghetti according to the directions on package, rinsing in hot water when done. Drain thoroughly. Cover a good serving of spaghetti with meat sauce (about 3/4 of a cup). Sprinkle with cheese.

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