Ingredients
- 12 green olives
- 4 chili peppers
- 2 garlic (cloves)
- 700 gr beef (ground)
- 600 ml tomato juice
- 230 gr tomato puree
- 120 ml olive oil
- 4 gr sugar
- 3 gr salt
- 1 gr 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- half 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)
