Friday, December 28, 2018

Vintage Recipe: Good Spaghetti (aka. Spaghetti with Meatballs)

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Turns out, this recipe for Good Spaghetti is simply “Spaghetti with Meatballs”. The meatballs are made from scratch and browned before being added to the sauce mixture and allowed to simmer all day.

This makes a lot of food so it’s great for big gatherings or for eating some for dinner and freezing half for another meal.




The recipe card didn’t state specific amounts for several of the ingredients so the recipe below shares the amounts I used in the notes. I cut WAY back on the sugar but my family still thought it was quite sweet. The longer tomato sauce cooks, the more acidic it gets. Since this recipe calls for simmering your sauce “all afternoon”, I would suggest leaving the sugar out and taste test, adding in small amounts about 30 minutes before serving ONLY if needed.

We gave this recipe 3 thumbs up only because we felt the sauce was too sweet. You may notice a chunkier sauce in the photo. That’s because I added about 2 cups of finely diced bell peppers to the sauce (I was trying to counteract the “sweet” and I happened to have a lot of peppers that needed using up).The meatballs, however, were fantastic and we will definitely make those again!

This recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
vintage recipe, spaghetti, meatballs
Yield: 8

Good Spaghetti (a.k.a. Spaghetti with Meatballs)

ingredients:

Meatballs
Sauce
  • 3 28-oz Cans Tomato Sauce
  • 3 Cans Water (I used 2)
  • 1 Onion, chopped
  • Worcestershire Sauce (1 tsp)
  • Parmesan Cheese (1/4 cup)
  • Bay Leaf
  • 5 TBS Granulated Sugar (see notes)
  • Parsley Flakes (2 TBS)
  • Vermicelli noodles

instructions:


  1. Combine ground beef, egg, bread crumbs, Parmesan cheese, salt and pepper together. Add enough milk to moisten but still be able to retain shape.
  2. Form into balls and brown in Crisco.
  3. Mix sauce ingredients together and add meatballs. Simmer all afternoon.
  4. Serve over vermicelli noodles.

NOTES:

I would suggest leaving the sugar out and taste test, adding in small amounts about 30 minutes before serving ONLY if needed. My family felt the sauce was too sweet. I added about 2 cups of finely diced bell peppers to the sauce (I was trying to counteract the “sweet”.The meatballs, however, were fantastic and we will definitely make those again!

Since the original recipe left out some measurements, I have listed the amounts that I used in in parentheses next to the ingredient name.
Created using The Recipes Generator




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