Spaghetti Gravy

In Butte, the lure of the copper camp drew them.  From their homeland in Italy and from mining camps in Michigan, the effusive, quick tempered Italians came to Butte and with them they brought their traditional old-country foods.

Meaderville was the settling ground for the travelers.  Their simple wooden homes were crowded in the narrow Meaderville streets which were filled with the chatter and noise of bustling family life.  This recipe for Spaghetti Gravy was brought to Butte by the Ossello family.

Spaghetti Gravy

4 whole cloves of garlic
1 pound of hamburger (elk meat also works!)
1/2 cup olive oil
1 tsp salt
1/8 tsp nutmeg
1/2 tsp allspice
1/4 tsp thyme
1/4 cloves
1/4 tsp cinammon
1/2 tsp pepper
pinch of sugar (do not leave this out, it cuts the acidity of the t. paste)
1/2 cube butter (not margarine)
1 can (46 ounces) tomato juice
1/2 can tomato past
1 med onion chopped
1 can mushrooms with liquid (optional)

Brown hamburger with garlic and onion in olive oil.  Add the rest of the ingredients - except the butter.  Make sure to take a few minutes and break apart the tomato paste. Stir well to incorporate all ingredients.  Add butter.  Cook in a slow oven, 300 degrees, uncovered for 2-3 hours. Or until it is a thick as you like.  You can add some water if it gets to thick.

**I'm sure you are looking at the spices in the recipe.  This is not American spaghetti, it comes from northern Italy and it really is yummy.  Also, do not try to cut this in half - I ruined mine!  It will freeze well so do not let the amount scare you away.  Enjoy!