1 lb ground hamburger or turkey
1 onion
1 lg can tomatoes (or 1 lg fresh tomato)
1 pkg spaghetti
1 lb sharp cheese
1 cup kalamata pitted Greek olives (Emily’s added Greek ingredient)
Chop onions & sauté in small amount olive oil or veg oil. When onions turn transparent, crumble in meat & cook til meat browns. Put in tomatoes, olives & juice (cut up tomatoes in small bite size). Season with salt, pepper, oregano, season salt or anything else you want. Cover & cook for 30 minutes on simmer. While this is cooking, cook spaghetti & drain. Put spaghetti into meat mixture. There may be more spaghetti than you need. Put half spaghetti mixture into 2 qt casserole dish and sprinkle generously with cheese. Put remainder of spaghetti, top with rest of cheese. Bake in over 20 minutes at 350. Freezes real well. Servings: 8
This is a family recipe that was handed down from Emily’s great grandmother Annie Hampton. As far as we know this dates back to the early 1900’s on Emily’s mom’s side of the family in Louisville Kentucky. It was passed down from her grandmother to her mom and now to Emily.
Emily has found out from her Louisville cousins that their dad also grew up eating this same recipe and they had it growing up, as well. However, it’s unknown where Emily’s great grandmother was given the recipe. They know it has Greek origins, and in Greece is called Pastitso.
Emily’s mom and her Louisville family were well know as great hosts and entertainers, having dinner parties regularly. That’s where this recipe came into the mix. It’s a great recipe that can be easily baked a day or so ahead of time and frozen until it’s party time.
Hey, these folks knew how to do it. Get the meal made ahead of time. The real prep time is for picking the right dress, the right “Big Band” dance music, and naturally all the right spirits and beverages to have a blast with friends and family. So get this pasta made and party on folks!!!!
coachdeesays 