Mama's Italian Spaghetti
Contributed by Diane S.

1-1/2 to 2 Lbs. lean ground beef (ground chuck or ground round)
4 small cans Contadina tomato paste
8 small cans water
1 tsp. oregano
1 tsp. garlic salt (you may also use 2 cloves garlic chopped
                    very fine)
1 tsp. rosemary
1 tsp. sweet basil
1 Lb. vermicelli
Parmesan cheese

Brown meat in frying pan. While meat is browning, open 4
cans of tomato paste and pour in large pan for cooking
sauce. Add oregano, garlic, rosemary and sweet basil spices.
Let simmer on low, adding your ground beef and a good 
sprinkle of Parmesan cheese. Simmer for approximately 2 
hours. 30 minutes before sauce is done, start your water 
boiling and let it reach the boiling point before you put 
your vermicelli in to cook. Add a few drops of cooking oil 
to the vermicelli to prevent it from sticking together. 
After vermicelli is done, rinse in a colander with cold 
water first and then hot water. Now, you are ready to serve 
your dinner. The longer you cook your sauce the better. This 
is also an excellent recipe for the crockpot.
September 98 Recipes