"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for My Uncle Bull's Italian Spaghetti, by Kelly Buyoc, is from Sacred Heart Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 lbs. pork shoulder 2 1/2 lbs. beef roast or boiling beef 1 t salf 1 T allspice 2-3 bay leaves 1 large onion 4-5 cloves of garlic 3 12 oz cans of tomotoe paste 1 T oregano 1 T Italian Seasoning
Place all of the above in a large kettle, cover meat with water and boil all together until the meat is done. Remove the meat and continue to boil the sauce until it is thick. This generally takes another 3-4 hours. Add the meat to sauce to warm, while you cook the spaghetti. Drain spaghetti and serve with meat and sauce.
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