Spaghetti - American-Indian Style
- 1 lb ground chuck
- 1 1/2 cups medium size onions
- 1 clove garlic, crushed
- 1 teaspoon oregano
- 1/2 teaspoon basil leaf, crumbled
- 1 bay leaf, crumbled
- 4 teaspoons chili powder
- 1/4 to 1/2 teaspoon crushed dried red chili peppers
- 1 can (6 oz) tomato paste
- 1 can (12 oz) tomatoes
- 1 cup water
- 1/4 teaspoon salt
- 1/4 cup minced parsley
- thin spaghetti
- grated romano or parmesan cheese
Cooking time 1mins
Brown beaf lightly in a large heavy skillet over moderate heat; add onions, garlic, oregano, basil, bay leaf, chili powder, and crushed dried red peppers and stir fry about 5 minutes until onions are limp.
Turn heat to low, blend in tomato sauce, tomatoes, water, and salt and simmer, uncovered stirring now and then about 1 1/2 hours until sauce is thick and flavors are well blended.
Mix in parsley and simmer 1o minutes longer. Taste sauce and, if too tart, add sugar to mellow flavor.
Pile spaghetti on a large deep platter, ladle sauce on top and sprinkle with grated romano and parmesan cheese.