Quick Spaghetti

This is from the 1943 Recipes For Today Cookbook. It is a very quick recipe, and it definitely uses items that you'd keep in your pantry. Good and simple.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 6 -8  ounces  broken spaghetti, cooked and seasoned
• 1⁄2 lb  chopped beef or 1⁄2 lb  diced liver
•  salt and pepper
• 3⁄4 cup  thinly sliced onion
• 1⁄2 cup green pepper, cut in thin strips
• 2⁄3 cup tomato paste or 2⁄3 cup tomato sauce
• 1  teaspoon vinegar
• 1 1⁄4 cups  condensed  consomme (or 1/4 cups water and 2 bouillon cube)
• 1⁄2 teaspoon salt
• 1  dash cayenne pepper
• 3⁄4 teaspoon Worcestershire sauce
• 3  tablespoons  grated parmesan cheese

Directions

1. To cook spaghetti, drop it into a large amount of boiling salted water. Lift or stir with fork frequently to keep spaghetti from sticking to pan.
2. Boil until just tender. Drain well.
3. Season with salt and pepper.
4. Separate meat into small pieces with fork and season lightly. Place in hot skillet and heat until red color just disappears, tossing with fork.
5. Remove meat,leaving drippings in skillet. Add onions and green pepper to drippings, cover and cook gently 5 minutes. (Add more fat if necessary).
6. Then add meat, tomato paste, and remaining ingredients. Simmer gently 10 mintues.
7. Add spaghetti and reheat. Serve with additional parmesan cheese, if desired.
8. Makes 6 to 8 servings, depending upon amount of spaghetti used. Grated american cheese may be used instead of parmesan.