Betty Ellis' Italian Spaghetti
|Thin spaghetti||10 Ounce (Long In Size)|
|Ground round steak||1 Pound (Not Hamburger)|
|Canned tiny button mushrooms||7 1⁄2 Ounce (1 Can)|
|Tomato paste||1 Can (10 oz)|
|Canned tomatoes||15 Ounce (1 Large Can)|
|Olive oil||7 Ounce (1 Bottle)|
|Onions/2 small onions||1 Large, sliced|
|Garlic||3 Clove (15 gm), chopped fine|
|Chili powder||To Taste|
Chop the garlic cloves and fry them in the heated olive oil; add onions and fry until slightly brown.
Add the ground steak (be sure to use ground round steak as regular hamburger is too fat) and stir until no red meat appears.
Add tomato sauce, tomatoes, and seasoning.
Cook several hours over very low heat, covered.
Add water if sauce thickens too much.
Just before serving, add drained mushrooms.
Cook spaghetti according to directions on box.