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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 8 |
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I was served this dish at a friend's home when we lived in West Virginia. She was from Ohio. I love this dish and serve it often. Note: End result should have consistency of spaghetti sauce. Ingredients:
2 pounds lean ground beef |
1 onion, chopped |
2 (8 ounce) cans tomato sauce |
1 clove garlic, crushed |
1 dash worcestershire sauce |
1 pinch ground cinnamon |
1 teaspoon distilled white vinegar |
3 tablespoons chili powder |
1 pinch cayenne pepper |
salt and pepper to taste |
1 pound uncooked spaghetti |
1 cup shredded cheddar cheese |
1 cup kidney beans |
1/2 cup olives |
1/4 cup chopped onion |
Directions:
1. Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
2. When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
3. Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.
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