Western Spaghetti

Heat the oil or bacon if used.

Cut into pieces and fry until light brown. Mince the garlic with the salt and add with the chopped onion and green pepper to the hot fat; cook slowly until the onion is limp and golden. Add the meat and continue cooking, stirring occasionally, until the meat is well browned. Add the tomatoes and simmer one hour or longer. (It is this long cooking of the sauce before combining it with the spaghetti that improves the quality of the finished dish). Cook spaghetti in boiling salted water until barely tender; drain.

Combine with the sauce and half of the cheese. (Taste the mixture; extra salt may be needed). Pour into a greased casserole.

Sprinkle with the remaining cheese and bake in a slow oven (275 to 300 degrees) until time to serve, at least one hour and preferably 1 1/2 hours.