Beer makes batters better, meat more tender, and sauces more flavorful.
US Navy Italian Spaghetti
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- #36451
Get ready for a classic with this US Navy Italian Spaghetti. Packed with flavor from beef, onions, and spices, it's a delicious trip down memory lane with a whole lot of heart. Feeds a crowd and perfect for potlucks.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
20 pounds ground beef
10 pounds spaghetti or macaroni
4 pounds onions
4 pounds green bell peppers
8 pounds tomatoes (canned)
4 ounces Worcestershire sauce
1 pound flour
3 gallons beef stock
2 ounces chili powder
2 pounds cheese
salt and pepper, to taste
directions
Put ground beef in steam kettle and braise for 3/4 of an hour. Add diced vegetables and let simmer for 20 minutes. Add tomatoes, chili powder, Worcestershire sauce, and beef stock, and simmer for 3 hours.
Thicken with flour diluted in water; salt and pepper to taste. Spaghetti should be placed in salted boiling water and cooked until tender. Drain off water and add meat sauce. Sprinkle with shredded cheese.
cook's notes
My dad was a cook in the WW2 Coast Guard and the following recipe is from his 1940 US Navy Cook Book.
added by
barbeedollee
nutrition data
Nutritional data has not been calculated yet.
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