Monday, January 16, 2012

My Daughter's Spaghetti Sauce from Vincent Price

My daughter Karissa knows quite a lot about old movies and she's only 22.  She likes Vincent Price (he was an actor and known mostly for horror movies).   Anyways, her friend said there was recipe for spaghetti sauce that Vincent Price made on line.  Karissa made it and it's wonderful!  She has made it many times and we like it better than regular spaghetti sauce.  I will put the recipe on later today.  She's going to make the sauce today since she has the day off.   The recipe called for 2 chicken livers minced and 1/2 lb. of ground beef but we have omitted these ingredients and like it a lot!  Here is the recipe:

Vincent Price Spaghetti Alla Bolognese 

Units: US | Metric


  1. In a heavy skillet heat together the butter and oil, then add the onion and cook until soft, about 5 minutes.
  2. Add the pieces of bacon, chopped carrot, and celery, and saute over medium heat until lightly browned, about 5 to 7 minutes.
  3. Add the coarsely ground beef and stir until the meat is coated with fat, then add the minced chicken livers, stir, and cook until the meat browns evenly, about 5 to 7 minutes.
  4. Add the tomato paste, wine, beef stock, bay leaf, and lemon peel, then season with salt and freshly ground pepper and the crushed garlic.
  5. Cover and simmer for 40 minutes, stirring occasionally.
  6. Remove the bay leaf and lemon peel, then allow to simmer uncovered until the sauce slightly thickens.
  7. During the last minutes of the sauce simmering, cook the spaghetti according to package directions, about 7 to 10 minutes; drain well.
  8. Just before you serve the sauce, add the cream or half and half, stir well, and heat through.
  9. Place the cooked spaghetti on a warm platter and dot with the 4 tablespoons butter and sprinkle with the 4 tablespoons freshly grated Parmesan.
  10. Serve the pasta either with the meat sauce on the side or in the center of the platter with the pasta around it.
  11. Pass with additional freshly grated Parmesan, and enjoy!

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