3/4 lb. good round steak, ground
1 clove garlic, minced
2 med. sized onions, chopped
3 tbsp. olive oil
1 (#2) can tomatoes, chopped
1 can Italian tomato paste
1 tsp. dried basil
Salt and cayenne pepper
1 pkg. spaghetti, sm. box
2 lb. chicken livers
2 tbsp. butter

Saute the round steak, garlic, and onions in olive oil. Add the tomatoes, tomato paste, and seasoning. Let cook slowly, stirring once in a while with a wooden spoon, and adding a little water if necessary. Aldo says it should cook 2 hours, but 30 minutes will do a passable job, though the sauce will not be as thick and smooth. Put the spaghetti in boiling salted water for 7 minutes. Drain.

Saute the chicken livers in butter and add to the meat mixture. Place spaghetti in a deep buttered casserole, pour meat mixture on top, and bake in a medium oven (350 degrees) for 25 minutes. Serve 4 or more.

This was my standby company casserole in the 50's and it is still popular today.