- 10 pounds [4.5 kg] ground beef
- 2 pounds [900 g] minced onions
- 1 1/2 pounds [680 g] chopped sweet green peppers, mebranes removed and seeded
- 5 1/2 pounds [2.5 kg] spaghetti noodles
- 5 1/2 gallons [20.5 kg] water
- 1 cup [250 mL] salt
- 12 quarts [12 L] tomatoes
- 1/2 cup [100 g] sugar
- 12 ounces [340 g] bacon fat
- 6 ounces [170 g] flour
- 2 pounds [900 g] any desired cheese dices
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- Into a hot 400°F [200°C] preheated oven, brown already mixed together ground beef, minced onions and chopped sweet green pepper for approximately 1 hour.
- Remove from oven and lower oven temperature to 350°F [180°C].
- Cut spaghetti noodles into approximately 6-inch [15-cm] pieces.
- Bring water and 2/3 cup [160 mL] of the salt to a boil.
- Boil spaghetti noodles into boiling salted water until done, 'al dente'.
- Drain, rinse under icy water, drain and set aside.
- Into a large casserole, heat tomatoes with sugar.
- Meanwhile, melt bacon fat into a frypan before mixing in flour.
- Stir into sweetened tomatoes; cook, stirring, until thickened.
- Well mix in ground beef mixture, reserved spaghetti noodles, cheese dices and remaining salt.
- Pour into oven-safe pans.
- Bake into preheated oven for 20 to 30 minutes before serving.
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