Neopolitan spaghetti sauce 1h13

Yield: 6 Servings

Measure 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

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)

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