SPAGHETTI W/MEAT SAUCE (314)    RECIPE (114)

1) RECONSTITUTE ONIONS AND GREEN PEPPERS. MIX GARLIC AND SALT.
   STIRRING OCCASIONALLY, UNTIL TENDER. DO NOT OVERCOOK. DRAIN. RINSE
   TO REMOVE EXCESS STARCH.
6) SERVE SAUCE OVER SPAGHETTI.
   NOTE: MAY BE SERVED WITH GRATED PARMESAN OR ROMANO CHEESE.
2) BROWN MEAT. ADD VEGETABLES AND BRAISE UNTIL ONIONS ARE CLEAR AND
   GLOSSY.
3) COMBINE SUGAR, LEMON JUICE, CLOVES, PEPPER, WORCEST. SAUCE, BAY 
   LEAVES AND OREGANO; ADD TO MEAT MIXTURE. MIX TO DISTRIBUTE.
4) COMBINE TOMATO PRODUCTS, SOUP BASE, AND WATER (2ND ENTRY) TO 
   FORM SMOOTH MIXTURE. ADD TO MEAT MIXTURE AND BRING TO BOIL. REDUCE
   HEAT AND SIMMER FOR 2 HRS. (REMOVE BAY LEAVES AFTER 30 MINUTES.)
5) DROP SPAGHETTI INTO SALTED BOILING WATER. COOK UNCOVERED AT FAST BOIL