Neopolitan spaghetti sauce 1h13
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Onions; sliced thin |
| 2 | eaches | Garlic cloves; mashed |
| ½ | cup | Olive oil |
| 1½ | pounds | Ground beef |
| 2½ | cup | Tomato juice |
| 1½ | cup | Tomato puree |
| 1 | can | Tomato paste; italian |
| 4 | eaches | Chili peppers |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | Sugar |
| 12 | eaches | Green olives; stuffed, slic |
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. EDWIN WESTBERG (NXGW71A)