- 2 pounds [900 g] beef or calf heart
- 3 tablespoons [45 g] shortening
- 1/2 cup [125 mL] chopped onion
- 1 [6-ounce / 170 mL] can tomato paste
- 1 [28-ounce / 796-mL] can tomatoes
- 2 tablespoons [30 mL] sweet green pepper dices, membranes removed and seeded
- 1 clove garlic, crushed
- Salt and pepper, to taste
- 8 ounces [227 g] spaghetti noodles, boiled then drained
- Grated Parmesan cheese or Cheddar cheese, to serve
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- Rinse beef of calf heart carefully removing veins and hard parts; cut heart into 1-inch [2.5-cm] cubes.
- Melt shortening into a large casserole.
- Brown together heart cubes and chopped onion into hot fat.
- Remove excess fat.
- Mix in tomato paste, tomatoes with juice, sweet green pepper dices, crushed garlic, salt and pepper.
- Cover tightly and cook slowly for 2 hours, until meat is tender.
- Serve over hot spaghetti noodles, sprinkled with grated Parmesan or Cheddar cheese.
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