1 c  Butter or margarine
1    Onion; minced
6    Garlic cloves
4 cn Italian-style tomatoes
-(28-oz size cans)
3    Beef bouillon cubes
2 ts Salt
5 sm Dried red hot chiles
- (optional)
1 c  Chopped bacon (optional)
2 tb Olive oil
2 lb Macaroni
1 1/2 c  Grated
Parmesan cheese

Melt butter and add onion and whole garlic cloves. Saute until onion is
golden. Add tomatoes with liquid and simmer over low heat 1 1/2 hours, or
until sauce is thick. Add bouillon cubes, season to taste with salt and
heat until cubes dissolve. Add chiles and/or bacon, if using, and simmer 30
minutes longer. When ready to serve, remove garlic cloves and chiles. Stir
in oil. Meanwhile, cook macaroni until tender but firm and drain. Pour
tomato sauce over macaroni and add cheese. Toss with fork and spoon until
sauce and cheese are well distributed.