Recipes

Spaghetti with Tomato Sauce and Meat Balls

Recipe No. 215 from the U.S. Army's WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Pasta

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 215 from the U.S. Army’s WWII cookbook — Macaroni, Spaghetti, Noodles and Rice. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare spaghetti as in recipe for spaghetti with tomato cheese sauce, omitting cheese. Mix 10 pounds ground beef (fresh or left-over) with 12 slightly beaten eggs (⅔ No. 56 dipper); add salt and pepper. Form into balls; fry in 1 pint (⅔ mess kit cup) bacon fat until meat is done. Add to spaghetti just before serving.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 215, Macaroni, Spaghetti, Noodles and Rice. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.