In the early 1940s, Americans were just learning to eat spaghetti, and most sauce recipes included ground beef. The use of the more easily available pork in this recipe probably gave them a more authentic sauce than usual. However, the All-American name cloaks the possibility that they might be learning to make “enemy food.”
1 tablespoon finely chopped salt pork or vegetable shortening
1¼ pounds boneless pork shoulder, cut into 1-inch pieces
1 cup chopped onions
3 cloves garlic, finely chopped
1 quart home-canned tomatoes
1 (8-ounce) can tomato sauce
½ pound fresh mushrooms, sliced
¼ to ½ teaspoon red pepper flakes
¼ to ½ teaspoon salt
¼ teaspoon ground black pepper
1 (8-ounce) package spaghetti
Cook salt pork or melt shortening over medium heat in a heavy 3-quart saucepan. Add pork and sauté until browned on all sides, about 10 minutes. Add onions and garlic and cook, stirring occasionally, about 5 minutes longer.
Add tomatoes and tomato sauce; simmer until pork is very soft, 1 to 1½ hours, adding water occasionally, if necessary. Add mushrooms, pepper flakes to taste, ¼ to ½ teaspoon salt, and the ground pepper; cook 20 minutes longer.
Meanwhile, cook spaghetti in salted water according to package directions. Drain well and divide onto 4 plates. Top with sauce and serve.
4 Servings