About: Italian Baked Spaghetti

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About: Italian Baked Spaghetti Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

2 Tablespoons bacon fat 1 green pepper, chopped (optional) 1 large can tomatoes 1 small can chopped mushrooms 1 teaspoon Worcestershire sauce 1 pkg. 16 ounce Spaghetti (thin or regular) 1 large onion, chopped 2 pounds lean ground meat 1 can tomato soup 1 bud garlic, finely chopped 1 bottle chili sauce Grated Cheese

Attributes	Values
rdfs:label	Italian Baked Spaghetti
rdfs:comment	2 Tablespoons bacon fat 1 green pepper, chopped (optional) 1 large can tomatoes 1 small can chopped mushrooms 1 teaspoon Worcestershire sauce 1 pkg. 16 ounce Spaghetti (thin or regular) 1 large onion, chopped 2 pounds lean ground meat 1 can tomato soup 1 bud garlic, finely chopped 1 bottle chili sauce Grated Cheese
dcterms:subject	SF&SC
abstract	2 Tablespoons bacon fat 1 green pepper, chopped (optional) 1 large can tomatoes 1 small can chopped mushrooms 1 teaspoon Worcestershire sauce 1 pkg. 16 ounce Spaghetti (thin or regular) 1 large onion, chopped 2 pounds lean ground meat 1 can tomato soup 1 bud garlic, finely chopped 1 bottle chili sauce Grated Cheese Saute chopped onion and green pepper in bacon fat until tender. Add meat and brown. Add tomatoes, tomato soup, mushrooms, and garlic. Cook about 40 minutes; then add Worcestershire sauce, and chili sauce. Cook spaghetti in salted water until almost tender. Drain and mix with sauce. Put in large casserole dish and top with grated cheese. Put in oven for 10 to 15 minutes at 350 degrees. Spray casserole dish with nonstick cooking spray.

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