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Beef: Spaghetti with Roast Beef Sauce

Source of Recipe

Family Circle Magazine, Sept.'71, Freeze With Ease


List of Ingredients

1 md Onion chopped, 1/2 cup
4 tb Butter or margarine ( 1/2 stick)
2 cn Condensed tomato soup
2 cn Tomatoes (19 oz. each)
2 Mushroom (3-4oz.cans) stems and pieces
1 c Sliced ripe olives
1 t Salt
1/4 ts Pepper
3/4 ts Leaf basil crumbled
3/4 ts Leaf oregano crumbed
4 c Cooked roast beef strips
Hot cooked spaghetti ( one pound total)


Recipe

Saute onion in butter or margarine, until soft in a large saucepan. Stir in tomato soup, tomatoes, mushrooms, olives, salt, pepper, basil and oregano. Simmer, covered for 10 minutes; add beef; simmer 20 minutes longer. Cool quickly and freeze in portions suitable for your family use. When ready to serve, reheat in heavy saucepan over Low heat, stirring occasionally, for 30 minutes or until bubbly-hot.

Note Cook spaghetti in boiling salted water following label directions.