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1/2 c. olive oil
1/2 lb. ground chuck
2 onions
several large dried mushrooms
2 (8 oz.) cans tomato sauce
2 tsp. salad herbs
2 tsp. parsley flakes
1/4 tsp. allspice

Soak dried mushrooms in water; save water. Brown
ground chuck in olive oil in large heavy skillet. Chop onion
and add to skillet and saute until they turn clear. Add
remaining ingredients. Including soaking water from mushrooms.
Simmer until flavors blend. Serve over elbow or shell macaroni
and top with Romano or Parmesan cheese.

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