Spaghetti a la Boiardi (Original Chef Boyardee Spaghetti Dinner)

A faithful recreation of Chef Hector Boiardi's original spaghetti dinner, featuring a rich tomato, beef, and mushroom sauce served over buttered spaghetti with Parmesan cheese. This recipe is based on Chef Boiardi's 1930s cookbook and family recipes, offering a taste of Italian-American history.

MediumItalian-AmericanServes 4

Printable version with shopping checklist

Source Video
28m
Prep
1h 22m
Cook
13m
Cleanup
2h 3m
Total

Cost Breakdown

Total cost:$17.70
Per serving:$4.43

Critical Success Points

  • • Properly milling or sieving the tomatoes to avoid seeds and skins in the sauce.
  • • Browning the beef thoroughly and breaking it up finely.
  • • Simmering the sauce long enough to develop flavor and thicken (do not rush this step).

Safety Warnings

  • • Use caution when pressing tomatoes through a sieve; avoid using excessive force with fragile utensils.
  • • Beware of hot oil splatter when sautéing vegetables and browning beef.
  • • Handle boiling water and hot pots carefully to avoid burns.
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