Mom attributed this recipe to Mrs. Snider. I don’t remember ever eating it, but Mom went into a bit of a low fat phase when I was pretty young. Bacon drippings don’t play well with a low fat diet.
3 TBS bacon drippings or fat
2 coarsely chopped, peeled onions
1 peeled garlic clove
1/2 lb ground chuck beef
1.5 tsp salt
3.5 cups canned tomatoes
1/8 tsp pepper (Mom was anti-pepper; this could probably be increased.)
1 tsp chili powder (I’d likewise boost this by 50-100%.)
8 oz dried spaghetti
1 cup water
1 cup grated process Am. cheddar cheese (no idea what “process Am. Cheddar cheese” is–I’d go with mozzarella.)
Preheat oven to 325F
Heat drippings or fat in large skillet. Add onions and garlic. Cook slowly for 5 minutes. Add beef and cook, stirring occasionally, until it has browned. Stir next four ingredients, cover, and simmer for 30 minutes. Break the spaghetti in half and add half of it to the bottom of a 2 quart casserole. [It says to discard the garlic, but that sounds challenging and unnecessary. Do as you will.] Add the water to the sauce and pour half over the spaghetti. Sprinkle half the cheese over the sauce. Put the remaining spaghetti on top of the cheese. Put the rest of the sauce on top of the spaghetti and top with the cheese. Bake, covered, for 35 minutes. Uncover and bake for another 15 minutes.