Thick - n - Meaty Spaghetti Mac

Worcestershire sauce has roots in India, but was create in the town of Worcester, England in 1835. Story goes, Lord Marcus Sandy returned home to England to retire after successfully governing Bengal, India for many years. He so missed his favorite Indian sauce that John Lea and William Perrins came up with a reasonable facsimile. 

The original intent of the chemists was to keep some of the batch to sell in the store, but the fish and vegetable mixture had such a strong odor that they decided otherwise and stored it in the cellar. It was forgotten for two years, until it was rediscovered during a clean-up mission. The batch had aged into a flavored sauce which was bottled and quickly became a hot item with customers.

Lea and Perrins successfully branched out by convincing stewards on British passenger ships to include it on their dining table set-ups. It soon became a British staple, primarily as a steak sauce, and further emigrated worldwide. The guarded recipe basically remains the same.

Research Source: About 

Easy and delicious. The family will be asking for more.

Thick - n - Meaty Spaghetti Mac

Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:

1 pound ground beef

1 pound ground Italian sausage

2 medium onions, chopped

3 cups water

3 (8 oz.) can tomato sauce

1 (15.5 oz.) can diced tomato

1 (15.5 oz.) can Italian style diced tomato

3 tablespoons minced garlic

2 tablespoons Italian seasoning

2 bay leaves

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

2 cups uncooked elbow macaroni

Directions:

In a large pot over medium heat, brown meat and onions, until no pink remains in meat. Stirring frequently. Drain excess liquid.

Add remaining ingredients, stir well. Bring to boil, reduce heat and simmer for 30 minutes. 

Remove and discard bay leaves. Enjoy!

Serve with crusty bread or a simple salad.