Quoted message said:From: RM <[email hidden]>
Any old army chefs here? I was in the US army back in the 60's and I
have
Quoted message said:often yearned
for the taste of the spaghetti sauce they served in the
mess hall back then.
I really liked it and have not been able to duplicate it with
any ingredients I have tried so far.
I was just wondering if any one has the recipe for that
(preferably not for 1000 servings). Thank you.
US Navy Italian Spaghetti
My dad was a cook in the WW2 Coast Guard and the following recipe is
from his 1940 US Navy Cook Book.This recipe is for serving 100 men.
Maybe this will be close enough for government work.
20 pounds ground beef
10 pounds spaghetti or macaroni
4 pounds onions
4 pounds green 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
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.
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