A depression-era family recipe.
| Servings | Prep Time | Cook Time | Passive Time |
| 8servings | 30minutes | 60minutes | 2hours |
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time | Passive Time |
| 60minutes | 2hours |
Ingredients
- Sauce
- 1 can Campbell's Tomato Juice large, 48-oz size
- 2 can Hunt's Tomato Sauce 8-oz size
- 0.5 lb sharp cheddar grated
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1 tbsp sugar optional
- 1 tsp Salt
- 1 tbsp red pepper flakes optional
- Spaghetti
- 1 lb thin spaghetti cook until done
- 1 tbsp Butter
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Combine all of the sauce ingredients into a large pot (about 3 quarts).
- Bring to a boil then simmer, stirring occasionally, for about 3 hours until the sauce has thickened.
- Preheat the oven to 330°F. Meanwhile, cook the spaghetti. Drain and lightly toss with the butter or olive oil.
- Mix about 1/2 the sauce with the spaghetti then spread the mixture in the baking dish. Cover with the remaining sauce.
- Bake for 1 hour at 330°F.