Spaghetti With Roast Beef Sauce

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CATEGORY	CUISINE	TAG	YIELD
Meats		Beef, Dishes that, Main dishes, Mushrooms, Pasta	8	Servings

INGREDIENTS

1		Onion, chopped 1/2 cup
4	T	Butter or margarine, 1/2
		stick
2		Condensed tomato soup
2		Tomatoes, 19 oz. each
2		Mushroom, 3-4oz.cans stems
		and pieces
1	c	Sliced ripe olives
1	t	Salt
1/4	t	Pepper
3/4	t	Leaf basil, crumbled
3/4	t	Leaf oregano, crumbed
4	c	Cooked roast beef strips
		Hot cooked spaghetti, one
		pound total

INSTRUCTIONS

Suate onion in butter or margarine, until soft in a large saucepan.
Stir in tomato soup, tomatoes, mushrooms, olives, salt, pepper, basil
and oregano. Simmer, covered for 10 minutes; add beef; simmer 20
minutes longer. Cool quickly and freeze in portions suitable for your
family use. When ready to serve, reheat in heavy saucepan over Low
heat, stirring occasionally, for 30    minutes or until bubbly-hot.
Note Cook spaghetti n boiling salted water following label directions.
Recipe by: Family Circle Magazine, Sept.'71, Freeze With Ease  Posted
to MC-Recipe Digest V1 #1013 by Roberta Banghart
<bobbi744@sojourn.com> on Jan 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 134 Calories From Fat: 66 Total Fat: 7.6g Cholesterol: <1mg Sodium: 555.9mg Potassium: 157.9mg Carbohydrates: 16.8g Fiber: 2.3g Sugar: 8.4g Protein: 1.2g