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BEV. HARRIS'S SPAGHETT!

BROWN | C. FINELY CHOPPED ONION, \ CuP FINELY
CHOPPED (CELERY AND ONE CLOVE OF GARLIC
IN OLIVE O\L IN A HEAVY FRYING PAN.
WHEN GOLDEN ADD 2- 4-2 CANS ITALIAN
TOMATOES, 1-602.CAN ITALIAN TOMATO PASTE,
l-G02 CAN WATER AND 3 BAY LEAVES. .

IN ANOTHER HEAVY PAN BROWN \ '/y POUNDS
GROUND BEEF, 1.Y2 POUNDS GROUND PORK,
DASH RED PEPPER AND SOME SALT. WHEN THE
MEAT IS REALLY BROWN COMBINE ALL INGRED-
\ENTS AND SIMMER FOUR \AOURS.

THEN ADD 1 TSP SUGAR AND REMOVE THE BAY
LEAVES. |

Vy HOUR BEFORE SERVING BolL 3 QUARTS WATER
ADD SALT AND UNBROKEN SPAGHETTI, Bolk FoR
8 MINUTES. DRAIN AND RINSE QUICKLY WITH
COLD WATER. MIX Yo CUP LIQUID FROM SAUCE
WITH SPAGHETTI. HEAP PLATES WITH
SPAGHETTI, PUT SAUCE \N CENTRE AND DIVE In}
HAVE GRATED PARMESAN CHEESE ON THE TABLE,
SERVE WITH TOSSED GREEN SALAD AND CRISP
BREAD STICKS. 2LBS. SPAGHETTI OR LINGUINI
SERVES FROM FOUR TO S\X,