1958 Spaghetti with Meat Balls – Half Hour Sauce Vs. McCallum Vintage Recipe Divas Spaghetti with Meat Balls – and Sauce

Spaghetti with Meat Balls – Half Hour Sauce

Spaghetti with Meat Balls – Half Hour Sauce

In 1958 this recipe was published via COOKINDEX Division of H.S. Stuttman Co. Inc, New York ©Copyright 1958 Tested Recipe Institute, Inc. New York.
Ingredients needed

1/4 cup minced onion
1 clove garlic, minced
1/4 cup olive oil or cooking oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can (29 oz.) tomatoes
1 bay leaf
1 1/4 tsp. salt
1/2 cup minced onion
1 1/2 lb. ground beef
1/8 tsp. pepper
1/4 tsp. marjoram
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Parmesan cheese
1/2 tsp oregano

Saute the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, tomatoes, bay leaf and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining 1 teaspoon salt, beef and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Parmesan cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; brown in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, 1/2 tsp. oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 1 cup.

Next Flash forward to 2013 McCallum Vintage Recipe Divas Spaghetti with Meat Balls – and Sauce

Friends and fans; you will notice this recipe has been adapted. There will be subtle differences. We do not always agree with methods, spices or ingredients –so we make it our way .

Spaghetti with Meat Balls – Half Hour Sauce The  Vintage McCallum Recipe Divas way

Spaghetti with Meat Balls – Half Hour Sauce The Vintage McCallum Recipe Divas way

Items needed

1/4 cup minced onion
1/2 cup red or green peppers (we used both) for sauce
1/4 c minced portablla mushrooms
2 cloves garlic, minced
1/4 cup olive oil
2 cans (6 oz. ea) tomato paste
3/4 cup water
1 can diced tomatoes & herbs tomatoes
3 (8 oz) cans tomato sauce
1 1/2 tsp Kosher salt
1/2 cup minced onion
1 lb. lean ground beef ground beef
1/2 lb. ground hot Italian sausage
1/8 tsp. pepper
1 tbsp. Italian Seasoning
1/3 cup minced parsley
1 egg, slightly beaten
1 slice bread, coarsely crumbled
Hot cooked spaghetti
Grated Romano cheese
1/2 tbsp Oregano
1 tbsp basil

Saute the 1/4 cup onion and garlic in 1 tablespoon of the olive oil until lightly browned. Put into a sauce pot. Add tomato paste, water, diced tomatoes, Italian Seasoning and 1/4 teaspoon of the salt. Bring the mixture to a boil; reduce heat to low and simmer.

Meanwhile, heat another tablespoon oil in the skillet. Add the 1/2 cup onion; cook, stirring occasionally, until soft. Combine the onion, remaining Kosher salt, beef, sausage and next 5 ingredients. Shape meat mixture into bite-size balls. Heat the remaining oil in the skillet. Brown the meat balls in the oil, turning often to brown evenly. Add browned meatballs to the sauce. Cook sauce with meat balls 3/4 hour longer or until sauce has thickened and meat balls are cooked. Stir sauce occasionally. Arrange spaghetti on a platter. Spoon sauce over it and arrange meat balls around outer edge of platter. Serve with grated Romano cheese. Makes 8-10 servings.

Half Hour Sauce

Mince 1 garlic clove and chop 1 medium onion; peppers; and mushrooms till softened in 2 Tbsp. olive oil. Add contents of 2 cans (8 oz. ea.) tomato sauce, 3/4 cup water, basil and oregano. Simmer sauce over low heat, stirring occasionally, about 30 minutes. Makes about 2  cups

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2 thoughts on “1958 Spaghetti with Meat Balls – Half Hour Sauce Vs. McCallum Vintage Recipe Divas Spaghetti with Meat Balls – and Sauce

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