Title: Neopolitan Spaghetti Sauce 1h13
Categories: Entree Pasta Italian
Yield: 6 Servings
| 2 | | Onions; sliced thin |
| 2 | | Garlic cloves; mashed |
| 1/2 | c | Olive oil |
| 1 1/2 | lb | Ground beef |
| 2 1/2 | c | Tomato juice |
| 1 1/2 | c | Tomato puree |
| 1 | cn | Tomato paste; italian |
| 4 | | Chili peppers |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | ts | Sugar |
| 12 | | 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 2-1/2 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)