- 2 pounds [1 kg] beef or calf heart
- 1/2 cup [125 ml] chopped onion
- 3 tablespoons [45 ml] shortening
- 1 can [6 ounces / 170 ml] tomato paste
- 1 can [28 ounces / 796 ml] tomatoes
- 2 tablespoons [30 ml] diced sweet pepper
- 1 garlic clove, crushed
- Salt and pepper
- 1 pack [8 ounces / 227 g] spaghetti, cooked
- Grated Parmesan cheese or Cheddar cheese
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- Wash hearts carefully, remove veins and hard parts; cut hearts into 1-inch [2.5 cm] cubes.
- Brown meat and onions in shortening.
- Remove excess fat.
- Add tomato paste, tomatoes, sweet pepper, garlic, salt and pepper.
- Cover tightly and cook slowly during 2 hours, until meat is tender.
- Serve over hot spaghetti, sprinkled with grated cheese.
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