| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
|
Touch of garlic |
| 1 |
c |
Chopped onion |
| 1 |
lb |
Ground beef |
| 3 |
cn |
(16-oz) tomatoes; cut up |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme; crushed |
| 1 |
|
Bay leaf |
| 2 |
c |
Water |
INSTRUCTIONS
In a skillet, combine onion, meat and garlic. Cook until meat is browned
and onion is tender. Skim off excess fat; add remaining ingredients and 2
cups water. Simmer uncovered 3 hours or until sauce is thick; stir
occasionally. Remove bay leaf. Serve hot over spaghetti.
MRS PAUL STEINER, JR (LYNN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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