Spaghetti A La New Orleans

From a
1923
cook book
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.

1 1/2 lbs. Spaghetti
1 can Tomatoes
3 small Garlic Cloves
1 1/2 lbs. Beef
1 small Onion
1 slice Salt Pork
1/4 lb. Grated Cheese
some Parsley
.

Chop up Salt Pork, put in pan;
when hot, put in meat;
sear well and brown;
add chopped Onion,
Garlic,
Parsley.
When Onion is yellow
add a little Water and let simmer.
Cook Tomatoes separately to 1/2 it's contents.
Add Meat,
Season to taste,
cook until meat is tender.
Boil, and add Spaghetti, and Gravy,
then add add the Cheese.
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