Spaghetti(With Homemade Pastas Of Course!)

• 2 1/2 lb. lean beef, cut into bite size pieces (if bone is removed, cook with meat and throw away later)
• 2 Tbsp. safflower oil
• 1 clove fresh garlic, sliced
• 1 1/2 qt. water
• 1 (6 oz.) can tomato paste or 6 medium size tomatoes
• 2 or 3 onions, cube chopped approximately 1/2-inch
• 1 large bunch celery (leaves and tops only), chopped
• 1/2 green and 1/2 red bell pepper, cube chopped medium fine
• 1 tsp. salt
• 1/4 tsp. black pepper
• homemade pasta
• 3 Tbsp. minced parsley (fresh or dried)

1. In a large Dutch oven, lightly brown the meat in oil and garlic at medium-low heat.
2. Slowly mix in water and tomato paste. Add onions, celery and bell peppers. Simmer, covered, 3 to 5 hours until meat is very tender. Check often and add water as needed, making certain there is about a quart of thin sauce when ready to add the pasta.
3. Add salt, pepper and homemade pasta.
4. Simmer, uncovered, 20 minutes to 1/2 hour, stirring often, until broth is absorbed.
5. Stir in parsley. Serves 6.

lean beef, safflower oil, garlic, water, tomato paste, onions, celery, green, salt, black pepper, homemade pasta, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754199 (may not work)