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Submitted by Yehoshua Danese
If you love quiet, you will love the final product of this recipe as all your guests will be silent as they intensely savor the full-bodied delectable taste of this tried-and-true family recipe.
2 – 28oz. cans of tomato sauce
1 – 28oz. can of crushed tomatoes
1 – 12oz. can of tomato paste
1 tbsp of white pepper
1 tbsp of black pepper
1 tsp of crushed red pepper
1 heaping tbsp of oregano
1 tsp of tarragon
1 tsp of marjoram
1 heaping tbsp of basil
1 tbsp of thyme
1 tbsp of garlic powder
1 tsp of salt
3 lbs of ground beef
1 egg
Spices – same as for sauce
3lbs of Spaghetti, No.8
1/4 cup of oil
Wake up early in the morning and pull out your slow-cooker.
Empty into it the two cans of sauce, one can of crushed tomatoes and one can of tomato paste and stir laboriously until tomato paste is no longer clumpy and is spread evenly throughout the sauce.
Turn on your slow cooker to a setting ( a higher setting if you do not have much time to cook, a low setting if it will cook the entire day [preferred method]).
Add in all spices with a smile (spices are a happiness). Mix thoroughly until all spices are spread throughout the sauce
Place your chop meat in a mixing bowl.
Pour one raw egg onto the chopped meat.
Take one ladle full of sauce and pour over chopped meat.
The same spices and the same amounts you used for the sauce, add to the chopped meat.
Now, with clean hands, mix it all together, until it is fully blended.
Next either make meatballs or place the meat as is into the sauce.
Make sure the meat or the meatballs are spread throughout the sauce, and not clumped together. Cover and wait until close to dinner time.
Once water has been brought to a vigorous boil, take half a pound of spaghetti, break it in half, and place into water. Repeat until all spaghetti has been placed in pot.
Do not leave the spaghetti. With a ladle or long serving spoon, constantly stir the spaghetti, making sure it does not stick to each other.
The moment the spaghetti is cooked, remove it from the fire and get it out of the water by straining. Do not let cooked spaghetti ever stay in water, for the longer it stays the more bloated it becomes, decreasing in its quality of texture and taste.
Fill up each plate with the drained-from-all-water spaghetti and generously ladle sauce and meat on top and with some Italian bread (after washing and making a brocha) enjoy until your stomach is full.
Bring to boil enough spring water to cook 3 lbs of spaghetti. (Add salt to water to bring to boil more quickly. Add 1/4 cup of oil to water to ensure the spaghetti will not stick together.)
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