Here's what she says:
Despite safaris to Italy, my favorite Italian spaghetti is still this American short-cut dish. It was, in fact, the first thing I learned to cook. Married while a reporter on Hearst's Detroit Times, I had never even opened a can. While covering a murder trial a few days after my wedding, a rival reporter asked in a stage-whisper if I knew how to cook.
At the shake of my head, she scribbled this recipe and advised me to concentrate on quick-to-cook meals. I tried it on Bob that evening and it was so foolproof that we've eaten it regularly ever since.
I love the image of two reporter ladies chatting about spaghetti sauce while covering a murder trial. Must have been a mob hit.
Here's the recipe. You may have to go to a specialty to shop to find the long type of spaghetti. I know I did.
Italian Spaghetti
1 tablespoon olive oil
1 onion, sliced
1 clove garlic, chopped
1 pound lean ground beef
1 can Italian tomato paste
Salt and pepper to taste
1 teaspoon oregano (optional)
Parmesan cheese
Heat olive oil in heavy iron skillet, add onion rings and chopped garlic clove. Saute until golden brown. Add ground beef and brown thoroughly, using fork to separate meat. Add tomato paste and 3 cans hot water. Salt and pepper to taste and let simmer 1/2 hour. Just before serving, add oregano, if desired. Serve with hot Italian spaghetti--the long, extra-thin type--and grated Parmesan cheese. A tossed green salad completes the meal. Makes 2-4 servings.
