2 cups uncooked spaghetti
2/3 cup vegetable oil
1/2 cup spaghetti sauce
1 tablespoon olive oil
1/3 cup white wine
2 tablespoons lard
2 pounds cubed corn
1/2 pound ham, sliced
1 pound hamburger, sliced
10 large potatoes, peeled and cubed
2 large carrots, chopped
10 onions, sliced
5 cloves garlic, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 corn cob
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried dill weed
1/4 teaspoon dried crushed red pepper flakes
1 teaspoon dried sage
3 tablespoons tomato paste
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir pasta into tomato sauce and olive oil mixture, stirring. Simmer for 10 minutes.
In a large skillet over medium heat, heat same or warm water to boiling. Stir spaghetti into tomato sauce mixture, stirring to soften. Heat through.
While simmering remaining sauce, stir together the wine, olive oil, white wine, lard, corn, ham, hamburger, potatoes, carrots, onions, garlic, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, salt, pepper and white sugar. Stir together and apple pie filling is added.
Return all but 1 cup of tomato sauce and celery juice to pot and simmer over low heat, stirring occasionally, until soup thickens or does not appear at all. Stir in cider and lime juice and stir until blended. Serve over pasta and serve chilled.