1 1/2 lb. ground chuck
1 (28 oz.) can Contadina tomatoes
1 (6 oz.) can Contadina tomato paste
1/2 c. chopped onion
1/2 tsp. pepper
1 lb. thin spaghetti or vermicelli
1 (15 oz.) can Hunt's tomato sauce
4 lg. cloves garlic, minced fine
1 tbsp. salt

Saute in 10-inch skillet the garlic and chopped onion in 1 tablespoon lard until starts to brown. Put ground chuck in skillet and brown. Core and mash tomatoes in saucepan, add salt and pepper (use more or less salt and pepper according to taste). Simmer 2 hours, adding water as needed.

Cook the spaghetti according to package directions; drain and rinse in cold water. Drain well. Pour spaghetti sauce over drained spaghetti and cook 10 to 15 minutes. Serve with grated Parmesan cheese and garlic bread.