Elsewhere in this book are some other recipes using pastas (macaroni products), which you can serve as main dishes.
Those containing ground beef are all on 26: Italian-Style Macaroni Casserole, More, Lasagne Belmont, and Noodle Medley.
On s 58 and 59 are dishes you will usually serve as starchy accompaniments, but which can be light main dishes: Noodles Romanoff, Macaroni Mousse, Macaroni and Cheese, Tomato Sauce for Spaghetti (to which you can add seafood), and Pasta with Sauce Supreme.
Italian Mushroom Or Meat Sauce For Spaghetti
1 cup dried mushrooms (about 4 or 5 large ones)
1 cup water 1/2 cup minced parsley 1 medium-sized onion, finely chopped
1 small dried, hot, red chile, crumbled
5 large cloves garlic, minced or mashed 1/4 pound ground beef chuck (optional)
1/2 cup olive or salad oil 1/2 teaspoon thyme
1 cup regular-strength beef broth
1 large can (1 lb. 12 oz.) solid-pack tomatoes 1/2 teaspoons salt 1/2 teaspoon pepper
1 package (8 to 12 oz.) spaghetti or macaroni, any type, cooked Crated Parmesan or Romano cheese
Rinse mushrooms, and soak in water until soft (about 20 minutes). Meanwhile cook parsley, onion, chile, garlic, and meat (if used) in oil until onion is transparent. Drain mushrooms, reserving liquid, and chop fine, discarding tough portions. Add to mushrooms and liquid the sauteed mixture along with thyme, broth, tomatoes (break up whole tomatoes), salt, and pepper.
Cover and cook slowly for 1 1/2 hours. Add additional beef broth if needed, to give sauce desired consistency. Adjust salt and pepper to suit taste.
Serve over hot, cooked, and thoroughly drained spaghetti. Sprinkle with cheese. Makes 6 to 8 servings.