| | Pasghetti
1 medium onion, chopped
1 pound of ground beef or turkey
2 cloves garlic, minced
3 cans (14 1/2 oz.) tomato wedges, do not drain the liquid
1 can tomato paste
1/4 cup of snipped parsley
1 tablespoon of brown sugar
1 teaspoon of salt
1 1/2 teaspoon of crushed dried oregano
1/4 teaspoon of crushed dried thyme
1 bay leaf
2 cups of water
In large kettle brown meat, onion and garlic. Drain the fat. Add the remaining ingredients. Heat until bubbly and simmer uncovered 3 hours; stir occasionally. Remove bay leaf. Serve over hot noodles or linguine. Sprinkle with Parmesan cheese. Good with tossed salad and garlic or buttered and heated French bread. |
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