POT ROAST OF BEEF WITH SPAGHETTI

Serves 6. Preparation 4 hours.

4 to 5 lbs. rump of beef
1 lb. spaghetti
2 qts. canned tomatoes
¼ lb. beef suet
1 large onion
1 large green pepper
Grated American cheese
2 slices of bacon
3 bay leaves
6 cloves
2 cloves of garlic
1 c. hot water
salt and pepper

Cut the suet and bacon fine and fry. Add the onion, garlic and green pepper chopped quite fine and fry. When beginning to brown, add the meat, turning it so that it will be well browned on all sides. Then add the hot water, tomatoes and the seasoning. Simmer gently for three hours, add 2 tsp. salt and a quarter tsp. pepper at the end of an hour and a half. Half an hour before the meat is finished, boil the spaghetti till tender, drain it and put it into the sauce surrounding the meat. Let cook 10 minutes. For serving, put the meat on a platter and the sauce in a dish, grating American cheese thickly over the top.