Ingredients
- 12 green olives
- 4 chili peppers
- 2 garlic (cloves)
- 1 1/2 lb beef (ground)
- 2 1/2 c tomato juice
- 1 1/2 c tomato puree
- 1/2 c olive oil
- 1 ts sugar
- 1 ts salt
- 1/4 ts pepper
- 2 slices onions
- 1 package tomato paste
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 2-1/2 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)
