ITALIAN SPAGHETTI SAUCE WITH PEPPERONI 1963
From Billie Reid
1 5-6 oz. pkg. pepperoni
1/2 lb. ground beef
1/4 cup diced onion
2 cloves garlic, minced
1/2 t. salt
8 oz. can mushrooms, pieces and stems
1 No. 2 can tomato juice (approx. 2 1/2 cups)
6 oz. can tomato paste
3 bay leaves
1/4 cup chopped parsley
1/4 t. chili powder
1/4 t. powdered oregano
1 1/2 cups water
8 ounces spaghetti
Chop pepperoni finely and let heat in frying pan 5 minutes.
Add ground beef and cook over medium heat until beef is browned.
Add onion, garlic, salt, mushrooms and mushroom liquid, tomato juice and paste and seasonings.
Add water, cover and simmer for 1 1/2 hours.
Remove bay leaves.
Cook spaghetti according to the directions on package, drain and serve with spaghetti sauce.
Top with Italian style grated Cheese.
Makes 4 servings.
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