Recipe - Beef With Spaghetti

1 One half pound Stew beef cut into
1" pieces
One fourth cup Minced onion
2 tablespoon Instant beef bouillon
One half teaspoon Onion powder
One half cup Dry red wine
8 ounce Uncooked spaghetti

GARLIC TOMATO SAUCE
1 Clove Garlic, cut into
halves
1 tablespoon Olive oil
1 cn Whole tomatoes (16 oz)
1 small Onion, chopped (One fourth cup)
1 tablespoon Butter or margarine
One half teaspoon Salt
One fourth teaspoon Sugar
One fourth teaspoon Dried basil leaves
One fourth teaspoon Dried rosemary (optional)
ds Pepper

Prepare Garlic Tomato Sauce (see below). Mix beef, onion, bouillon, onion
powder, wine and sauce in Dutch oven. Cover and cook in 350 degree oven,
stirring occasionally, until beef is tender, 2 One half to 3 hours. (Add water
or wine during cooking if necessary.)

Cook spaghetti as directed on package. Serve beef mixture over spaghetti.

GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 1 One half qt. saucepan over
low heat untilis brown; discard garlic. Stir in tomatoes (with liquid) and
remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce
heat.

Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50
minutes.

Source: Betty Crocker's Cookbook Submitted By RHOMMEL
RHOMMEL@IX.NETCOM.COM On SUN, 12 NOV 1995 161619 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini