World Famous Spaghetti
Contributed by Liz
3 pkgs. (12 oz or 16 oz) ground MILD
1 1 lb. box of spaghetti
1 - #2 can of peeled tomatoes
1 can tomato paste
1 can tomato sauce
1 Bay leaf
1 1 lb. or bigger pkg. (if you want more) of grated or sliced mozzarella cheese
Thoroughly cook sausage. To remove grease place about three layers of paper toweling in
oblong baking pan. Spoon sausage with a slotted spoon onto toweling. To get any extra
grease out, pat sausage with more paper towels on top..
In a large pan, bring to
boil enough water and about a teaspoon of salt. Wait for a good rolling boil before
putting in the spaghetti. TO TEST FOR DONENESS, take a piece of spaghetti and throw it
against the wall. If it sticks, its done.
While water is heating,
place in another large pan, the canned tomatoes and their liquid, the tomato paste, and
the tomato sauce. Add the seasonings to taste.
Add the well-drained
sausage. Bring to a light boil and then simmer. To keep from burning, shut off heat or
remove to another burner.
Drain spaghetti in a
colander. In a large (and I mean large) baking pan, make a layer of spaghetti. Spoon over
it, a layer of the sauce. Make another layer of spaghetti and of sauce. And then another
layer of spaghetti and sauce. Three double layers with sauce on top.
Sprinkle grated cheese or
slices of cheese over entire pan. In a 325° oven allow cheese to get a little runny.
ABOUT TWO MINUTES.
November 28, 1998