3 tbsp. bacon fat or salad oil
2 medium onions, coarsely chopped
1 clove garlic (optional)
1/2 lb. chuck, ground
1 1/2 tsp. salt
1/8 tsp. pepper
1 (1 lb. 13 oz.) can tomatoes (3 1/2 c.)
1 tsp. chili powder
1 c. water
1 (8 oz.) pkg. spaghetti
1/4 lb. process Cheddar cheese, grated (1 c.)

In fat in large skillet, cook onions and garlic 5 minutes. Add chuck; cook, stirring occasionally, until meat loses its red color. Stir in salt, pepper, and tomatoes. Simmer, covered, 30 minutes; discard garlic. Add chili powder and water. Start heating oven to 325 degrees. Break half of spaghetti into greased 2 quart casserole; pour on half of sauce; sprinkle with half of cheese. Repeat. Bake, covered, 35 minutes; uncover and bake 15 minutes longer or until brown. Makes 6 servings.

For 2: Halve all ingredients; use 1 quart casserole.