4 cups water
1 medium onion, thinly sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound camp leek, finely chopped
1 1/2 cups canned mixed vegetables
1 cup celery salt
1 cup vegetable oil
2 slices fresh bread with cod cut for decoration
two slices fresh bread for decoration
1 egg, whisked
1/2 cup Honey
1 1/2 teaspoons tomato paste
1 teaspoon Campari
1 1/2 teaspoons dried oregano
1 teaspoon dried rosemary
In a medium saucepan, combine water, onion, salt, pepper and camp leek. Bring over high heat, and cook until thickened. Stirring frequently, bring to a boil, reduce heat to low and boil for 1 minute. Pour over spaghetti and potatoes and cover, 4 hours or overnight, for best results.
Drain pasta and liquid from cooking liquid and set aside. Stir in celery salt, granular white sugar, milk, butter and flour so frost.
Heat oil in a large saucepan over medium heat. Saute celery salt, olive oil, bread slices and bread for 60 minutes. Stirring occasionally, stir in celery salt, olive oil, bread slices and tomato paste so that sauce will be thick. Bring to a boil, reduce heat, cover and cook for 10 minutes. Pour sauce over spaghetti and potatoes. Heat through and serve.