"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Smoke House Spaghetti, by Nell Howe, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz. spaghetti ¼ lb. bacon, cut in small pieces 1 med. onion, chopped l lb. ground beef 2 8 oz. cans tomato sauce 1 ½ tsp. salt 1/8 tsp. pepper ½ tsp. oregano ½ tsp. garlic salt 1 4 oz. can sliced mushrooms (optional) ¼ lb. shredded provolone cheese ¼ lb. shredded cheddar cheese
Sauté bacon in skillet. Add onions & ground beef; brown. Stir in remaining ingredients except cheeses. Simmer 15 minutes.
Cook spaghetti; stir into sauce. Place half of mixture into buttered 2 qt. baking dish. Top with half of cheese. Repeat layers. Bake at 375 degrees for 20 to 25 minutes until top is brown and bubbly.
This is good dish to make ahead. Serve with a salad & garlic bread
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