| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 1 1/2 |
pt |
Italian olive oil |
| 12 |
lg |
Onions; sliced |
|
lg |
Bunch garlic; chopped |
| 3 |
cn |
(No.2*) tomatoes |
| 1 |
cn |
Tomato paste |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Majoram |
| 1/2 |
ts |
Oregano |
| 2 |
tb |
Monosodium-glutamate |
|
|
Salt and pepper to taste |
| 2 |
lb |
Top round of beef; ground |
| 2 |
lb |
Spaghetti |
|
|
Italian grated cheese |
INSTRUCTIONS
Heat oil and butter; cook sliced onions and chopped garlic slowly until
soft. Add tomatoes and bring to boil. Add tomato paste, bay leaves,
marjoram, oregano and monosodium-glutamate.
Cook 15 minutes and add meat little by little. After 45 minutes of hard
boiling, set to simmer for 1 1/2 hours.
Serve sauce over spaghetti which has been cooked according to directions on
package. Sprinkle with Italian grated cheese. Serves 12.
*No. 2 can is equivalent to 1Ib. 4oz. or 1 pt. 2 fl. oz. or 2 1/2 cups.
note. 1 pint equals 2 cups
Posted to MM-Recipes Digest V4 #334 by dipa@webtv.net (Dipa Prince) on Dec
24, 1997
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