Spaghetti Sauce
Chris (Featherston) Thompson (Mrs. Arch)
Submitted by Glenna (Thompson) Thompson
1 large onion, chopped
1 cup chopped celery
1 pound ground beef
1 15 ounce can tomato sauce
1 6 ounce can tomato paste
1/2 teaspoon salt
1 teaspoon oregano
garlic to taste
1 4 ounce can mushrooms
1/4 pound cheddar cheese
In heavy pan, brown onion, celery, and meat.
Drain. Add tomato sauce and tomato paste, salt, oregano and garlic. Cover and
simmer over low heat several hours, stirring frequently. Add cheese and cook
until cheese is melted. Serve over cooked spaghetti.
I think one of the Italian women at Tontitown gave
this recipe to Mother Chris years ago. Mrs. Morsani used to make spaghetti for
her. Chris would give her the eggs and she would not charge her much. Mrs.
Morsani's daughter, Edna Lou Zulpo (and now her daughters) own Mama Z's in
Tontitown, I still buy spaghetti from them.
Double recipe and 2 pounds spaghetti will serve
about 20 people.