1 lb. veal
1 lb. beef
1 lb. pork
2 stalks celery
3 onions
1 green pepper
1 lg. can peeled tomatoes
1 fresh garlic root
1 can pimento
1/2 tsp. onion salt
1/2 tbsp. garlic salt
1/2 tbsp. Lawry's seasoned salt
1 tbsp. mixed Italian herbs (not seasoned)
1/2 tsp. oregano
1 tsp. thyme
1 tsp. marjoram
1 c. Wesson oil
1 tsp. chili
2 carrots
Vermicelli (Butoni)
1 tsp. dry mustard

The pork, beef and veal should be cut small bite size, trimmed of all fat. Brown in oil. Add onions and garlic - the onions quartered or eighthed, the garlic as fine as a sharp knife can dice it or very fine in the Quisinart.

Dice celery, green pepper and carrot bite size and add with large can of peeled tomatoes (also cut up small). Add spices, flavors, cover and simmer until done.

Vermicelli will have instructions on box. Add butter. Serve with Parmesan cheese on top of Cacciatore.