Receta Thick - n - Meaty Spaghetti Mac
Worcestershire sauce
has roots in India, but was create in the town of Worcester, England in 1835. Story
goes, Lord Marcus Sandy returned home to England to retire after successfully
governing Bengal, India for many years. He so missed his favorite Indian sauce
that John Lea and William Perrins came up with a reasonable facsimile.
The
original intent of the chemists was to keep some of the batch to sell in the
store, but the fish and vegetable mixture had such a strong odor that they
decided otherwise and stored it in the cellar. It was forgotten for two years,
until it was rediscovered during a clean-up mission. The batch had aged into a flavored
sauce which was bottled and quickly became a hot item with customers.
Lea and Perrins successfully branched out by convincing stewards on British
passenger ships to include it on their dining table set-ups. It soon became a
British staple, primarily as a steak sauce, and further emigrated worldwide.
The guarded recipe basically remains the same.
Easy
and delicious. The family will be asking for more.
Thick
- n - Meaty Spaghetti Mac
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
- pound ground beef
- 1
- pound ground Italian sausage
- 2
- medium onions, chopped
- 3
- cups water
- 3
- (8 oz.) can tomato sauce
- 1
- (15.5 oz.) can diced tomato
- 1
- (15.5 oz.) can Italian style diced tomato
- 3
- tablespoons minced garlic
- 2
- tablespoons Italian seasoning
- 2
- bay leaves
- 2
- tablespoons soy sauce
- 2
- tablespoons Worcestershire sauce
- 1
- teaspoon salt
- 1
- teaspoon black pepper
- 1/2
- teaspoon garlic powder
- 2
- cups uncooked elbow macaroni
Directions:
In
a large pot over medium heat, brown meat and onions, until no pink remains in
meat. Stirring frequently. Drain excess liquid.
Add
remaining ingredients, stir well. Bring to boil, reduce heat and simmer for 30
minutes.
Remove and discard bay leaves. Enjoy!
Serve
with crusty bread or a simple salad.