This recipe has been printed on many occasions, for it, more than any other dish, was my favorite as a child and I still prepare it. I have no idea of the origin of the dish, but find it notably akin to certain authentic Italian sauces, notably a ragù bolognese made with ground meat in a tomato and cream sauce. I believe it was strictly my mother’s own creation, and she was famous for it up and down the Mississippi Delta. One of the stipulations in the original recipe is that the spaghetti, including all the ingredients, be combined at least 4 hours before baking.
© 1987 Craig Claiborne estate. All rights reserved.