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

1. Saute onions, garlic, celery and pepper in a little olive or salad oil.
2. When soft, but not brown, add ground beef and toss until it loses its color and separates.
3. Add tomatoes, tomato paste, corn, olives, salt, red pepper and Worcestershire to taste. Let this simmer until well blended.
4. Add a little water if necessary.
5. Cook spaghetti in boiling salt water 15 minutes.
6. In a greased casserole or earthenware dish, layer spaghetti, grated cheese and meat mixture.
7. Repeat layers and put in moderate oven for about 30 minutes.
8. Pass freshly grated Parmesan cheese with the dish.
9. This may be prepared 24 hours before needed and put in refrigerator to be heated when needed.
10. 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)