- 10 pounds [4.5 kg] chopped beef
- 2 pounds [1 kg] minced onions
- 1 1/2 pounds [680 g] green pepper
- 5 1/2 pounds [2.5 kg] spaghetti
- 5 1/2 gallons [20.5 kg] boiling water
- 1 cup / 12 ounces [250 ml / 340 g] salt
- 3 gallons / 12 quarts [11.25 kg] tomatoes
- 1/2 cup [125 ml] sugar
- 12 ounces [340 g] bacon fat
- 6 ounces [175 g] flour
- 2 pounds [1 kg] cheese, diced
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- In a hot [400°F / 200°C] oven, frown beef, onions and green pepper for approximately 1 hour.
- Cook spaghetti [cut into approximately 6-inch / 15 cm lenghts] in boiling water mixed with 2/3 cup [160 ml] of salt.
- Drain and rinse under icy water.
- Heat tomatoes with sugar.
- Melt bacon fat; mix in flour.
- Add to tomatoes and cook until thick, stirring at all times.
- Mix together meat, spaghetti, tomato sauce, cheese and remaining salt; mix well.
- Pour into oven-proof casseroles.
- Bake in a 350°F [180°C] oven for 20 to 30 minutes.
- Serve.
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