Daniel Fuccello, Department 47, enjoys a spaghetti dinner with his family. Wife Frances is at left and daughter Rose at right.

Spaghetti A La Fuccello

1 lb. spaghetti
No. 2 can of tomatoes (Italian peeled)
1 small can tomato paste
1 lb. ground beef and veal mixed
Grated cheese (Italian imported)


FRANCES FUCCELLO says the secret of good spaghetti is in the sauce. To make the sauce she mixes the tomatoes and tomato paste and places it on the stove to simmer for approximately 1.5 hours at which time she adds the meat balls, together with a piece of pork. Then the sauce, with the meat added, simmers for an additional half hour. The sauce is now ready to pour over the spaghetti.
To prepare the spaghetti, Mrs. Fuccello brings a pot of water to a boil, and adds the spaghetti, allowing it to cook for approximately 25 minutes.
The length of time for cooking the spaghetti varies slightly with the taste of the individual. She cautions against cooking it too long. The spaghetti should be stirred occasionally to keep it from sticking together. After cooking, it is stirred through a colander, and placed on a platter ready for the cheese and sauce. Sprinkle a small amount of grated cheese on the spaghetti together with some of the sauce. Mix and add more cheese and additional sauce as desired. To prepare meat balls, mix one part ground beef with one part ground veal, bread crumbs, three eggs, chopped fine garlic or onions, and parsley if available. Roll mixture into balls and fry until brown. Then add to sauce after sauce has simmered for 1.5 hours.