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6-8 servings1 pound ground beef 1/4 cup CRISCO Oil 1/2 cup chopped carrot 1/2 cup chopped celery 1/3 cup chopped onion 2 cloves garlic, minced 1 can (16 ounces) whole tomatoes, undrained 1 can (10-3/4 ounces) condensed tomato soup 1 can (6 ounces) tomato paste 1/4 cup sliced pimiento-stuffed green olives 2 teaspoons sugar 1-1/2 teaspoons Italian seasoning 3/4 teaspoon salt 1/2 teaspoon dried crushed red pepper 1 bay leaf Hot cooked spaghetti Place ground beef in large saucepan. Brown over medium-high heat. Drain. Remove beef from saucepan; set aside. Heat Crisco Oil in large saucepan. Add carrot, celery, onion and garlic. Sauté over moderate heat until carrot is tender. Add beef and remaining ingredients except spaghetti, stirring to blend and break apart tomatoes. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 45 minutes to 1 hour, or until flavors are blended. Remove and discard bay leaf. Serve with spaghetti. |
