Italy Revisited by Mary Melfi

Ingredients

• 1 pound spaghetti, cooked
• 1/4 cup olive oil
• 1 pound beef, finely ground
• salt and pepper
• 1/4 cup dried mushrooms
• 2 cups warm water
• 1 cup canned tomatoes, strained
• 1 medium onion, chopped
• 2 6-inch stalks celery, chopped
• 3 sage leaves
• 3 basil leaves
• 1 clove garlic, chopped fine
• lemon rind
• 1 6-oz can tomato paste
• 1/4 teaspoon nutmeg
• 1 cup boiling water
• 1/4 cup butter
• 1 tablespoon parsley, chopped fine
• Parmesan cheese, grated