2 ea Onions; sliced thin
2 ea 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 ea Chili peppers
1 ts Salt
1/4 ts Pepper
1 ts Sugar
12 ea 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)