| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
md |
Onion; chopped |
| 1/4 |
lb |
Bacon; (her husband uses 4 slices of Hormel regular), diced |
| 2 |
cn |
(8-ounce) tomato sauce |
| 1/2 |
|
Tomato sauce can water |
| 1 |
cn |
(4- to 6 1/2-ounce) mushrooms; drained |
| 1 1/2 |
ts |
Salt or to taste |
| 1/2 |
ts |
Garlic salt |
| 1 |
pk |
(12-ounce) thin spaghetti |
| 1/4 |
lb |
Each; shredded: Provolone and sharp Cheddar cheese |
INSTRUCTIONS
Notes: From the Houston (Texas) Chronicle files.
Brown ground beef in skillet; drain. Mix with onion and diced bacon and
simmer until they are cooked. Add tomato sauce, water, mushrooms, salt and
garlic salt. Simmer 1 hour over low heat.
Cook spaghetti according to package directions, drain and add to sauce.
Place half the sauce in a 13-by-9-by-2-inch casserole and cover with half
the combined cheese. Add remaining sauce and top with remaining cheese.
Cover dish (with aluminum foil if necessary) and bake at 375 degrees 20 to
25 minutes. Serves 8 to 10.
Serve warm with sourdough or garlic bread and a tossed green salad. This
recipe has a wonderfully smoky flavor and tastes better after each warm-up.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 28,
1998
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