Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions; sliced thin |
| ½ cup | Olive oil |
| 1½ cup | Tomato puree |
| 4 \N | Chili, hot peppers |
| ¼ teaspoon | Pepper |
| 12 \N | Green olives; stuffed and |
| 2 \N | Cl Garlic; mashed |
| 2½ cup | Tomato juice |
| 1 can | Italian tomato paste |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
DIRECTIONS: Brown onions and garlic in oil. Add meat and brown slowly. Heat tomato juice, puree and paste in a deep kettle; add meat mixture, chili peppers; salt, pepper and sugar. Simmer 2-½ to 3 hours, until thick. Remove chili peppers and add olives. Simmer 10 minute longer. Serve with spaghetti, topped with grated Parmesan cheese. Makes sauce for 1 pound spaghetti.