Chinese-American Spaghetti

Chinese-American Spaghetti

1 lb ground beef
1 medium white onion, chopped
3-4 cloves fresh garlic, smashed
3 coins of fresh ginger, minced (3 slices, peeled, each about the size and thickness of a nickel or quarter)
1 can (about 14 oz) of chicken or beef broth
2 small cans (8 oz ea) of tomato sauce
salt and white pepper to taste
2 Tbsp sesame oil
1 tsp white granulated sugar
3 Tbsp soy sauce
1 lb uncooked vermicelli pasta
6 scallions chopped, reserve some for the chopped green tops for garnish

In a skillet on the stove top, brown ground beef in canola oil, drain the fat if
there is too much, add chopped onion, ginger and garlic, saute.

After you saute the beef with the onion, ginger and garlic, add the broth, tomato sauce, salt and pepper,
sesame oil, granulated sugar and soy sauce. Simmer for about 10 minutes. If you have to thicken it,
use a little cornstarch with chicken broth.

Meanwhile boil and cook a pound of vermicelli. Drain.

Add the chopped scallions last to the sauce reserving some for the green tops for garnish.

In a large pasta bowl add the pasta, pour the sauce over it, and add the remaining chopped green scallion tops as garnish.

Note: The sauce is also good served over plain white rice.