Italian Spaghetti

Mrs. Sybil H. Green

  • 1/4 cup Wesson oil
  • 2 cups minced onion
  • 1 minced bell pepper
  • 3 minced cloves garlic

Cook over low flame till tender. Then add in:

  • 1 #2 can tomatoes
  • 1/2 can tomato paste
  • 2 Tbsp Worcestershire
  • 2 cups hot water
  • 2 – 3 Tbsp chili powder
  • 2 Tbsp chopped parsley or parsley flakes

Cover and continue cooking over low flame for 30 – 40 minutes. In another lightly greased skillet, cook 1 lb ground beef and 1/2 lb ground pork. Sprinkled with:

  • garlic salt
  • celery salt
  • onion salt
  • black pepper
  • salt to taste

Cook till done, not brown.

Add meat mixture to tomato sauce and let cook covered 1 1/2 hours over low heat.

Serve over 1 package cooked and drained spaghetti. Do not break spaghetti is pieces before boiling.

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