2 ea Onions; sliced thin 2 ea Garlic cloves; mashed 1/2 c Olive oil 1 1/2 lb Ground beef 2 1/2 c Tomato juice 1 1/2 c Tomato puree 1 cn Tomato paste; italian 4 ea Chili peppers 1 ts Salt 1/4 ts Pepper 1 ts Sugar 12 ea Green olives; stuffed, slic Brown onions and garlic in oil. Add meat and brown slowly. Heat tomato juice, puree and paste in a deep kettle; add meat mixture, chili peppers; salt, pepper and sugar. Simmer 2-1/2 to 3 hours, until thick. Remove chili peppers and add olives. Simmer 10 minute longer. Serve with spaghetti, topped with grated Parmesan cheese. Makes sauce for 1 pound spaghetti. EDWIN WESTBERG (NXGW71A)