"Those who forget the pasta are condemned to reheat it."--Unknown

Betty's Spaghetti Recipe

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This recipe for Betty's Spaghetti, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Edge
Added: Saturday, May 5, 2007


2 T. olive oil
2 lb lean ground beef
1 t. paprika
1 large onion, chopped
3 cloves garlic, mashed
1 t. dried mustard
1/4 t. oregano
fresh ground black pepper
6 oz. tomatoe paste
3 T. glour
18 oz. of canned, whole tomatoes
2 c. sliced fresh mushrooms
1 c. sliced or chopped bell pepper
2 bay leaves
2 c. water

Heat olive oil to medium in large sauce pan. Brown ground beef, salting lightly. Drain off all fat and add parika, onion, garlic, mustard, oregano, black pepper and tomatoe paste.
Let this simmer over medium low heat for about 20 minutes. Sprinkle the meat with flour, stirring until any lumps disapper. Add the whole tomatoes, mushrooms, green pepper, bay leaves and water. Turn heat to low, cover and simmer for 1.5 to 3 hours. The longer it simmers, the better the flavor. Don't add anymore salt until after the sauce has cooked down.
Serve over your favorite pasta with lots of fresh parmesan cheese grated on top.

Preparation Time:
Preparation Time:
45 min. plus cooking time
Personal Notes:
Personal Notes:
Our mom Elizabeth made this often and always served it with the traditonal garlic bread, green salad and Kraft parmesan cheese in the green sprinkle can. Still a delicious, satisfying meal with one small change... use a hunk of good, fresh parmesan and pass it around the table with a grater. A glass of Chianti would be good too!




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