- 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