INGREDIENTS

INSTRUCTIONS

I promised I would post a good meat sauce for spaghetti from the good old
school days. As I was diging in my recipe box I ran across this recipe
which really tickled me. My cook (a real natural) of 25 years made the best
spaghetti sauce and this is how she did it. The last time she made sauce
before she retired I took her hands, measuring cups, and wax paper and got
the ingredients. Hope this will tickle you as much as it did me. The
measurements are above.
In large stock pots brown, crumble and drain 20 pounds of ground beef. Add
to each pot: dehyd. onions 3 handfuls, oregano 2 handfuls, salt and pepper
once across the pot, garlic 2 handfuls, worcheshire sauce spot size of
saucer, parsley 2 handfuls, tomato sauce 2#10 cans, tomato paste 2#10 cans,
water up to the bolts, just before adding spaghetti add 2 handfuls of
sugar.
Always amazed me as it came out exactly the same every time she cook it.
Let simmer!
Posted to EAT-L Digest 06 Sep 96
From:    Ruth L Rivera <riverar@JUNO.COM>
Date:    Sat, 7 Sep 1996 18:41:44 EDT

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