Once you see it, you’ll know an Italian grandmama was nowhere NEAR this recipe. That said, I guarantee this was the height of fancy cooking for a 1950’s housewife in the upper midwest. Forgive them, for they know not what they do.
Smooth pasta sauces tended to be preferred in my grandma’s set. Instead of blending some of the tomatoes to get a smoother consistency, and to make it more familiar to the Dakotan palate, condensed tomato soup was usually added.
I apologize, but my mom was barely born when this recipe was put to paper.
One interesting thing I noticed while going through my Grandma’s recipes. Over time, especially in the past 15 years, companies have reduced the sizes of products. Example: The “typical” can of tuna that was 6.5 ounces in Grandma’s day, is either 5 or 5.5 ounces now. Hence why I use my sister site to post just the recipe, so I can make allowances for any changes or substitutions needed to account for modern adjustments to measurements and food availability.
Enjoy!
