Philadelphia Spaghetti From 1932 (as cooked on Catharine Street)

SPAGHETTI (as cooked on Catharine Street, Philadelphia)
4 oz. raw round steak
¼ lb. bacon
I small onion
I tablespoon olive oil
I clove garlic
½ Ib. mushrooms
I tablespoon chopped parsley
I tablespoon flour
2 cups canned tomatoes
salt and pepper
½ lb. spaghetti

Grind together the onion, garlic, and bacon, and put in a saucepan with the olive oil. When the bacon begins to color, add the sliced mushrooms and the meat cut fine, but not ground. Sift in the flour and let the meat brown in it; then add tomatoes mashed through a coarse sieve, parsley, salt, and pepper, and let simmer gently for ½ hour.
Boil the spaghetti in a large pot of salt water 20 minutes. Do not break the sticks, but let the ends lie in the boiling water, and as soon as they become soft they will curl up and the whole lengths can then be got under water. For slightly softer spaghetti boil 25 minutes. Drain off the water and put in a deep bowl; sprinkle with grated cheese and cover with the sauce. Lift with two forks until well mixed.


0:00 Welcome
0:35 The written recipe
5:11 The pasta cooks as long as the sauce...
6:35 The tasting
9:05 The written recipe again


I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
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