Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Butter |
1½ pint | Italian olive oil |
12 larges | Onions; sliced |
\N large | Bunch garlic; chopped |
3 cans | (No.2*) tomatoes |
1 can | Tomato paste |
2 \N | Bay leaves |
½ teaspoon | Majoram |
½ teaspoon | Oregano |
2 tablespoons | Monosodium-glutamate |
\N \N | Salt and pepper to taste |
2 pounds | Top round of beef; ground |
2 pounds | Spaghetti |
\N \N | Italian grated cheese |
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 1½ 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 ½ cups.
note. 1 pint equals 2 cups
Posted to MM-Recipes Digest V4 #334 by dipa@... (Dipa Prince) on Dec 24, 1997