2 onions, sliced thin
2 cloves garlic, minced
1/2 cup olive oil
1 1/2 pounds finely ground beef
2 1/2 cups tomato juice
1 1/2 cups tomato puree
1 can Italian tomato paste
4 chili peppers (hot)
1 teaspoon salt
1/4 teaspoon pepper
12 stuffed green olives, sliced
Brown onions and garlic in oil, add meat and brown slightly.
Heat tomato juice, puree, and paste in a deep kettle; add meat mixture, chilis, salt, pepper, and sugar.
Simmer 2.5 to 3 hours until thick. Remove chili peppers and add olives. Simmer 10 minutes longer.
Serve with spaghetti, top with Parmesan cheese.
Makes sauce for 1 pound of spaghetti.