Right out of a real Italian kitchen...Tom Savini's kitchen

The year is 1955 and you're a young housewife. You've been flat out for most of the day, doing chores, getting groceries and yet your darling husband and bratty kids will expect a home-cooked meal on the table bang on 6 o'clock. What's a girl to do?

Franco-American Spaghetti Sauce with Mushrooms, 1955.
Because you want your dinner to pay homage to 'Dawn of the Dead'.

Luckily for you, this banquet of a meal you see before you only takes 3 minutes to cook. Forget presentation skills, just plonk some spaghetti on a plate then pile on the sauce. After all, it's full of twelve (count'em, twelve) tempting ingredients like, errrm, onions (mmmmmmmm), garlic (mmmmmmmmmmmmmm) and...spices (double mmmmmmmmmmmmmm). Oh and tomatoes. Oh and mushrooms, hand-picked mushrooms. Yeah, none of that machine harvested stuff in my canned pasta sauce, thankyouverymuch.

And, if you didn't know (or were severely braindead), apparently you'd think this plate of goop (sorry, magnificent plate of goop) came right out of a real Italian kitchen. If that kitchen belongs to Tom Savini, then I'd probably believe you.

Are you a devout carnivore? Then don't worry, because Franco-American also do a spaghetti sauce with meat...lots of meat! They don't actually tell you what that meat is but don't worry, there's lots of it.

Buon Appetito!