| Subject: Spaghetti with Bacon & Tomatoes |
Author:
jebcomom
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Date Posted: 09:18:47 06/06/02 Thu
This recipe was given to me this way:
Enough spaghetti to serve who's eating. Bacon depending on how rich you are and enough tomato juice for sauce. But, I've made changes -
1 pound of spaghetti
2 - 14 1/2 oz. cans of diced tomatoes
1 - 8 oz. can of tomato sauce
1 cup water or tomato juice or V8
1/2 pound of fried diced bacon
( reserve 1 to 2 tbls. grease)
1 1/2 tsp. sugar (to cut the acid of the tomatoes)
While the spaghetti cooks, fry bacon, drain most of grease off and add other ingredients. Simmer till hot.
Salt and pepper to taste.
Pour sauce over drained spaghetti - mix. Enjoy
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