Ingredients – Sauce
- 6 cups of Italian tomato sauce
- 3/4 cups of ground beef
- 2 tablespoons olive oil
- 1/4 cup raisins
Saute ground beef in hot olive oil. Drain off extra fat. Add to sauce and cook for one-half hour. Add raisins.
Meanwhile parboil cauliflower for 4 or 5 minutes then break into even smaller florettes. Add to sauce mixture and cook another 15 minutes. If sauce is too thick, add water from cauliflower.
Serve over spaghetti such as Perciatelli. Top with fried bread crumb mixture (see below).
Ingredients — Fried Bread Crumbs
Toast 2 cups of bread crumbs in butter in a small frying pan until desired color. Add salt to taste.
For some members of the family this is probably their favorite spaghetti dish I make. This was my mothers recipe. We used to call it Pasta in Carrozza. It means Pasta in a Carriage. I don’t know why we called it that. In this pasta there is something from all the food groups, like raisins for fruit, cauliflower and tomatoes for for the vegetables, pasta and breadcrumbs for the grains, beef for meat and butter for dairy. The Perciatelli is a good spaghetti to use but you can also use any thick spaghetti.