Beef Cakes with

by John Mandala, New York


1/4 medium onion or 1 bunch scallions (chopped fine)
1/4 green pepper (choppepd) OR
1 tbs dried pepper
1/4 stalk celery (finely chopped)
1 can Dinty Moore Roast Beef
1 tsp crushed red pepper
2 oz. olive oil
1/2 lb. spaghetti
4 oz shredded mozarella cheese
4 slices stale bread or seasoned bread cubes
1 can Contadina tomatoe sauce (garlic style)


  • Crush garlic in bottom of mixing bowl. Stir in vegetables. Add bread crumbs and dash of water. Remove roast beef from can (save liquid). Chop roast beef and add to other ingredients and mix well. Add crushed red pepper. Take spoonful of mixture and make into a 2" ball and flatten. Set aside on paper towel.
  • Add oil to a skillet, to a depth of 1/4 inch and heat over medium high heat. When the oil is hot (but not smoking), place one layer of beefcakes into pan. Fill pan but do not crowd. Fry until deep golden brown, then turn over and fry about two more minutes. Drain on paper towels. Save oil in skillet.
  • In a separate 3-quart pot, boil the spaghetti about 8 minutes (al dente) remove and drain.
  • After frying the beef patties, add any remaining olive oil to skillet and heat to medium high. Add spaghetti to oil and continue to stir until golden brown.
  • In a separate pot, heat sauce and add roast beef juice. Bring to a slow boil for 1 minute. Pour sauce over middle and top with grated cheese or shredded mozzarella.
  • Season to taste with salt.


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