Adelle Davis Spaghetti Sauce
My mother, Susan Joseph, loved Adelle Davis and she raise we her four children on her cooking and principles in the 60’s. We were the only children I knew who had wheat germ as part of every meal and were essentially forbidden to have white flour or sugar. I didn’t have a potato chip or a donut until I went to college. Of course we all grew up to be healthy and have largely raised our own children the same way.
One of the staples of our childhood was Mrs. Davis’ spaghetti sauce. I bought a copy and looked all through Let’s Cook It Right and have searched the Internet for the recipe without success. Our wonderful, amazing mother died in April and we are having a memorial service at my home and spreading her ashes over Thanksgiving. I am determined to serve the spaghetti sauce. I remember making it under her direction many times. It had carrots in it — but that’s all I can remember about why it was unique.
ADELLE DAVIS’ SPAGHETTI WITH BEEF THE WAY MY MOM MADE IT
Sauté 5 minutes with 2 tablespoons of oil:
1/2 cup chopped bell pepper
1/2 cup sliced carrot
2 cloves of garlic, minced
2 onions, chopped
1 large can tomatoes with juice
1 can tomato paste
2 teaspoons dark molasses
1 teaspoon salt
1/4 ground pepper
Oregano to taste
1/2 cup water or broth
Bring to a boil and one pound of browned ground beef. Better if made a day ahead. Serve with whole wheat garlic bread and a salad tossed with French Dressing.
Molly Joseph Ward
Note: The Recipe can be found in Let’s Cook It Right page 204, or under chapter 12, macaroni, spaghetti etc.