Throwback Thursday: Music and Meatballs
Met Opera baritone Leonard Warren concluded the Concert Series season in May 1948. With a spare day between concerts, he made spaghetti and tossed salad in the Green Room kitchenette–the backstage reeked of garlic for a week.
—The Wisconsin Union Theater: Fifty Golden Years
Mamma Mia! Hungry for spaghetti and sweet sounds? Read Leonard Warren’s recipe below for the perfect pasta-meatball combo, and check out the Wisconsin Union Theater’s 2014-’15 season to satisfy your hunger for the arts. Tickets are on sale now!
Photo courtesy of University of Wisconsin Digital Collections
Leonard Warren’s Recipe for Spaghetti and Meatballs
(Serves 15)
6 small cans tomato paste
2 large cans tomatoes (Italian style)
Season to taste, cook down 2 or 3 hours.
Make small meatballs of 1 lb. ground round steak, 1/2 lb. ground veal and 1/2 lb. ground pork; mix together with 3 eggs and breadcrumbs. Drop into spaghetti sauce to cook.
Boil 4 lbs. Buitoni spaghetti with plenty of water for 12 minutes until just done. Drain spaghetti, rinse and combine with sauce and serve with plenty of parmesan cheese.
Take a look back in time each week with Throwback Thursdays as we post photos and snapshots from the Union’s amazing history. Find out interesting facts and stories from some of the Union’s favorite people, places and things. We’re eager to hear your stories and memories from the Union as well, so share in the comments section below!
