Spaghetti

By JJCR

Ingredients

• 2 lbs. ground beef
• 1 med. onion, chopped fine
• 3 cloves garlic,
• 1/2 cup parsley flakes
• 1 tsp. sweet basil
• 1 tsp. salt
• 1/4 tsp. red pepper
• 1/4 tsp. blk. pepper
• 1 (14 oz.) can chicken broth
• 2 (10 oz.) cans tomato puree
• can of water
• 1 whole carrot, peeled
• 1 whole rib of celery
• 1 (12 oz.) pkg. thin spaghetti
• 2-4 Tbsp. butter per layer
• Grated Italian cheese
• (parmesan or romano)

Preparation

Step 1

Brown meat and add onions. Add garlic. Add spices and seasoning, then tomato puree, water and chicken broth. Mix well and add carrot and celery. Cover and simmer for 2-3 hours.
Prepare package of spaghetti according to pkg. directions. Drain.

In a lg casserole (3 qt.) put layer of spaghetti, dot with 4 tab. butter, then put on a layer of sauce. Sprinkle with cheese. Then repeat layers. When you get to the top, pierce through all layers with a fork to make sure sauce mixes. Cover with more grated cheese.

This is better made early in the day; leave the casserole out of the refrigerator so the spaghetti will absorb the sauce. Heat in 300 degree
oven for 30 min. or until hot all the way through