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Spaghetti a la Boiardi (Original Chef Boyardee Spaghetti Dinner)
A faithful recreation of Chef Hector Boiardi's original spaghetti dinner, featuring a rich tomato, beef, and mushroom sauce served over buttered spaghetti with Parmesan cheese. This recipe is based on Chef Boiardi's 1930s cookbook and family recipes, offering a taste of Italian-American history.
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Critical Success Points
- • Properly milling or sieving the tomatoes to avoid seeds and skins in the sauce.
- • Browning the beef thoroughly and breaking it up finely.
- • Simmering the sauce long enough to develop flavor and thicken (do not rush this step).
Safety Warnings
- • Use caution when pressing tomatoes through a sieve; avoid using excessive force with fragile utensils.
- • Beware of hot oil splatter when sautéing vegetables and browning beef.
- • Handle boiling water and hot pots carefully to avoid burns.
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