Recipe: Mueller's Thin-Spaghetti with Mushroom Sauce (1950's)

MUELLER'S THIN-SPAGHETTI WITH MUSHROOM SAUCE

1 (16 oz) package Mueller's Thin-Spaghetti
1/4 cup olive or salad oil
1 clove garlic (whole)
1 medium onion, chopped
1 (4 oz) can sliced mushrooms with liquid
1/4 cup parsley, finely chopped
1 (8 oz) can tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 cup grated cheese

Boil Mueller's Thin Spaghetti according to package directions. Drain.

While Thin-Spaghetti is boiling, heat oil in skillet, saute garlic, onion, mushrooms with liquid and parsley until tender.

Remove garlic. Add tomato paste, salt, pepper, sugar and Worcestershire sauce; mix well, simmer 10 minutes, stirring occasionally.

Put cooked Thin-Spaghetti on hot individual plates, cover with Mushroom Sauce, top with cheese.

Makes 4 to 6 servings
Source: Mueller's Thin-Spaghetti ad, Pittsburgh Press newspaper, October 29, 1953