Spagetti Sauce

sauce · from the kitchen of Kay

Spagetti Sauce — front of the card
front
Spagetti Sauce — back of the card
back

20 min active · 1 hr total · Serves 4 (times estimated)

Ingredients

  • Desired meat to taste — choose from: hamburger (ground beef), pepperoni, spare ribs, beef chunks, and/or pork chops
  • Approximately 12 oz tomato paste
  • ½ tablespoon Italian seasoning (half used early, half later)
  • Garlic, to taste (half used early, half later)
  • Salt, to taste (half used early, half later)
  • Pepper, to taste (half used early, half later)
  • Parsley, to taste (half used early, half later)
  • 1 small can mushrooms
  • 12–16 oz heavy tomato purée
  • 1 tablespoon sugar
  • 1 tablespoon grated cheese

Steps

  1. In a frying pan, fry up the desired meat (hamburger, pepperoni, spare ribs, beef chunks, and/or pork chops).
  2. Keep the fat and juice in the pan unless there is an excessive amount (¼ inch depth), in which case drain some off.
  3. Add approximately 12 oz of tomato paste to the pan.
  4. Fry on low heat, occasionally stirring, until all the fat and juice is absorbed into the paste — there should be no separation.
  5. Add half of your total spices: ½ tablespoon Italian seasoning, some garlic, salt, pepper, and parsley.
  6. Add a small can of mushrooms.
  7. Heat slowly while preparing the second half of the sauce.
  8. In a large pan, place 12–16 oz of heavy tomato purée. Heat on low.
  9. Add 1 tablespoon sugar and 1 tablespoon grated cheese.
  10. (Recipe appears to continue beyond what is on the card — remaining steps and instructions are missing.)