It is one of those dishes that feeds a lot for the money.
In reading this recipe, one must keep in mind, that we were not as calorie concious then, as we are today.
I have tried to find a way to cut down on the grease, but it also cuts down on the flavor a great deal if not used.
Bacon bits do not do the trick either. Been there, tried that.
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- 1 lb
- angel hair spaghetti
- 4-5 stick
- chopped celery
- 1 large
- chopped onion
- 3-4 can(s)
- 15 oz diced tomatoes or 2 large 1lb- 12 oz can
- 1 can(s)
- mushroom stems and pieces optional
- 1 medium
- chopped green pepper optional
- 1 lb
- lean bacon
- 3-4 Tbsp
- sugar or to taste
- salt and pepper to taste
2Open mushrooms (if using) DO NOT drain. Add to veggies. Use more water to cover, if not enough. (Fresh mushrooms may be used if desired)
Simmer until all vegetables are tender, adding more water if needed to finish cooking. Don't drown them. Add just enough to cover until soft. Open tomatoes, DO NOT drain. Set aside.
Do not add Tomatoes before veggies are done. For some reason, tomatoes seem to stop celery from getting soft.
3Put water on to boil for spaghetti. (DO NOT ADD OIL)
When boiling, add spaghetti and cook until just done (it will keep cooking in sauce) Drain but do not rinse and return to pan.
When veggies are cooked, add to spaghetti and turn heat to low.
4Add tomatoes Stir and mix well to evenly distribute veggies. Continue cooking on low until tomatoes are heated through,
It should look juicy.
If not juicy after adding tomatoes, add a little more water a little at a time until juicy. Also add about 3-4 tsp. of sugar to sauce and salt and peppr to taste. If still too tangy from tomatoes, add more sugar but a little at a time. Let simmer a few minutes to blend flavors.
Serve with toasted French/Garlic bread if desired.