Today is National Spaghetti Day. According to Foodimentary, there are some very interesting facts surrounding spaghetti. Did you know that the average Italian eats more than fifty-one pounds of pasta a year and would never think to use a spoon to twirl spaghetti onto their fork? The side of their plate and an experienced wrist is all it takes. Me? I have a “pasta” spoon, sort of flat and round and looks a lot like a bouillon spoon with a long handle. My spoon is perfectly designed for twirling my sauce-saturated twines onto my pasta fork.
Instead of offering up a repeat of a spaghetti recipe or searching the internet for new inspiration, I thought I’d share a recipe that is as old as dirt. Some of you might already know, I love to collect cookbooks. I have some vintage books in my collection. This recipe comes from my copy of Woman’s Home Companion Cook Book 1946 edition.
Hope you enjoy and have a wonderful Spaghetti Day!
1 Tablespoon Butter or Salad Oil
1 ½ cups chopped ham, fully cooked
½ cup Onion, grated
1 clove garlic, finely chopped
1 can Condensed Consommé, (12 oz)
1 can Tomato Paste (8 oz)
2 cups Water
2 tablespoons Parsley, finely chopped
½ teaspoon Thyme
1 Bay Leaf, small
Salt to taste
½ lb Cheese
Heat butter or oil in a heavy skillet. Add ham, onions and garlic. Cook until meat is browned, adding more fat to the skillet if necessary.
Add Consommé, tomato paste, water, parsley and seasonings. Simmer over low heat, uncovered, for about 1 ½ hours or until thickened. Season with salt.
Add cheese and continue to cook over very low heat until the cheese has melted.
Serve with spaghetti as directed.
9 oz Spaghetti
1 cup Parmesan Cheese, grated if desired
Cook spaghetti according to package and your liking. Keep hot until ready to serve. Place on a hot platter and pour sauce over the top. Sprinkle with grated cheese or pass the cheese at the table in a separate dish if desired.