Talerini
- 1 c. chopped onion
- 1 clove garlic, finely chopped
- 1 c. chopped celery
- 1/4 green pepper, chopped
- 2 lb. ground round
- 1 can tomatoes
- 1 can tomato paste
- 1 small can whole kernel corn
- 1 c. ripe olives, coarsely cut
- salt and red pepper to taste
- Worcestershire to taste
- 1 lb. spaghetti
- 2 c. grated American cheese
- freshly grated Parmesan cheese
- Saute onions, garlic, celery and pepper in a little olive or salad oil.
- When soft, but not brown, add ground beef and toss until it loses its color and separates.
- Add tomatoes, tomato paste, corn, olives, salt, red pepper and Worcestershire to taste. Let this simmer until well blended.
- Add a little water if necessary.
- Cook spaghetti in boiling salt water 15 minutes.
- In a greased casserole or earthenware dish, layer spaghetti, grated cheese and meat mixture.
- Repeat layers and put in moderate oven for about 30 minutes.
- Pass freshly grated Parmesan cheese with the dish.
- This may be prepared 24 hours before needed and put in refrigerator to be heated when needed.
- Serves 12.
onion, clove garlic, celery, green pepper, ground round, tomatoes, tomato paste, whole kernel corn, ripe olives, salt, worcestershire, spaghetti, american cheese, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=189271 (may not work)