Spaghetti by Florence MacCulloch

From 1916:

Miss Florence MacCulloch of Detroit, Mich., is well known as a prima donna and famous as a cook. Her culinary fame rests on a recipe for spaghetti. Here’s best recipe:

One small can tomatoes;
two medium-sized onions;
two pieces of garlic,
quarter pound butter.

Chop very fine one-quarter pound of raw meat – beef, veal, chicken or chicken livers. Add pepper and salt, olive oil if desired. Onions and garlic must be chopped fine. Put them in saucepan, add butter, melt thoroughly with the onions and garlic before adding the other ingredients. Cook slowly for an hour.
To a large saucepan of boiling water add considerable salt and a pound and a half of Italian spaghetti. Cook 20 minutes. Stir frequently. When spaghetti is done, pour into large colander to drain. Serve on platter, pouring the sauce on top. Serve-with grated cheese- to taste.