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In this episode of Vintage Cookbook Nerd, I test a unique Kentucky spaghetti sauce recipe from 1949! This is authentic vintage cooking at its best, a real slice of culinary history from a regional American cookbook. Join me as we explore the ingredients and methods used in the post-war era to make this classic dish. You might be surprised by some of the ingredients! Is this simple, comforting recipe a hidden gem, or does it stay in the past? Watch to find out and see if this Southern twist on Italian food is worth adding to your own recipe box. Dr. Arnold Griswold's Italian Spaghetti Recipe- Adapted From Out of Kentucky Kitchens, 1949. 1 pound ground beef 1 1/2 onions, chopped finely 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon ground mustard 1/2 tablespoon Worcestershire sauce 1/2 teaspoon each: dried basil, oregano, thyme, marjoram, and rosemary 2 cloves garlic, minced 1 pound mushrooms, chopped (optional) 1 15-ounce can of tomato sauce 2 cans of tomato paste 15 ounces of water (wash out the can of tomato sauce with water and add to the sauce) 1 pound spaghetti noodles, dried 1. Add olive oil to the bottom of a large Dutch oven. Sauté onions and garlic together over medium-high heat until softened. Then, add ground beef and brown. If you are adding mushrooms, add them at this point and saute until browned. 2. Add tomato sauce and paste, salt, pepper, all seasonings, and water. 3. Stir well and bring to a boil. 4. Turn down the heat and put on the lid. 5. Let the sauce simmer on low for 1-2 hours to let the flavors meld. 6. Toward the end of cooking, boil a large pot of water and add the unbroken spaghetti noodles. Boil until al dente. Strain the noodles and serve with sauce on top. You may want to sprinkle Parmesan cheese on top. Enjoy! #VintageRecipe #SpaghettiSauce #KentuckyCooking #1940sRecipe #SouthernCooking #HistoricalCooking #OldRecipes #PastaRecipe #HeirloomRecipe #vintagerecipes #vintagecooking #cookingvideo #cookingchannel #cookingathome #cooking #maindish