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Spaghetti true Italiano by my mom in law
by Denise-annette Langner-urso (Age: 48)
copyright 06-19-2003


Age Rating: 7 to 127

 
4-6 hours for preparing!

For tomatoe sauce only about 2!


1 kg of mixed ground meat/ half and half
3 great onions/ cut into small pieces
5 to 10 cloves of garlic/ cut and pressed
3 big cans of peeled Italian tomatoes
Oil of olives
Salt
Black Pepper (which I do not use, my children do not like it)
Fresh Basil and Oregano
1kg Spaghetti
(Fresh Cheese Parmesan-rub it just before you eat- put it over spaghetti and sauce/ just if you like it)
(for the second day- 2 cans of pea and carrots)


Take your cooking pot and fill it with half a centimeter of oil of olives
When hot put the mixed meat in and cook it on a low temperature until it gets a first crust ( may take about 1-2 hours!)
Short before crusting enter the cut onions, garlic and first salt (Pepper)
When you see the crust piece by piece each enter the tomatoes and press them with a fork into the smallest you can- be at the pot all the time!
When all the tomatoes are in cook and enter more salt
When the water has gone give the sauce of tomatoes to it can by can and the cut into pieces of fresh leaves of Basil and Oregano.

Let it cook on low temperature, stirring with a cover- the whole changes color from dark red to nearly orange.

Cook the spaghetti, put some butter over them when ready!

Finished meal for the first day

2. day:

The rest of the sauce put into the frige. On another day cook it again and enter the carrots and peas.

If you do mot like meat, do all the same with the tomatoes only- shortens time and you can eat this as well cooked with carrots and peas or not.
You can as well cut the tomatoes into small pieces before- but keep all the water of them!


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09-19-2006 Brian Dickenson    

This is a must. I hope it freezes well. This much will last me a long time. It does beat ready meals.


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