Quick Spaghetti

• 6 -8 ounces broken spaghetti, cooked and seasoned
• 12 lb chopped beef or 12 lb diced liver
• salt and pepper
• 34 cup thinly sliced onion
• 12 cup green pepper, cut in thin strips
• 23 cup tomato paste or 23 cup tomato sauce
• 1 teaspoon vinegar
• 1 14 cups condensed consomme (or 1/4 cups water and 2 bouillon cube)
• 12 teaspoon salt
• 1 dash cayenne pepper
• 34 teaspoon Worcestershire sauce
• 3 tablespoons grated parmesan cheese

1. To cook spaghetti, drop it into a large amount of boiling salted water.
2. Lift or stir with fork frequently to keep spaghetti from sticking to pan.
3. Boil until just tender.
4. Drain well.
5. Season with salt and pepper.
6. Separate meat into small pieces with fork and season lightly.
7. Place in hot skillet and heat until red color just disappears, tossing with fork.
8. Remove meat,leaving drippings in skillet.
9. Add onions and green pepper to drippings, cover and cook gently 5 minutes.
10. (Add more fat if necessary).
11. Then add meat, tomato paste, and remaining ingredients.
12. Simmer gently 10 mintues.
13. Add spaghetti and reheat.
14. Serve with additional parmesan cheese, if desired.
15. Makes 6 to 8 servings, depending upon amount of spaghetti used.
16. Grated american cheese may be used instead of parmesan.

broken spaghetti, beef, salt, onion, green pepper, tomato paste, vinegar, condensed consomme, salt, cayenne pepper, worcestershire sauce, parmesan cheese

Taken from www.food.com/recipe/quick-spaghetti-135742 (may not work)