Italian Macaroni - cooking recipe

Ingredients

3 to 4 lb. roast beef (any cut)
6 medium onions, chopped or sliced
1 qt. or more canned tomatoes
1 lb. rigatoni or similar type macaroni
1/8 Tbsp. margarine or butter
4 bay leaves
2 cloves garlic
1/2 small can tomato paste
2 c. shredded cheese
salt

Preparation

Place beef roast in large, heavy kettle with margarine or butter; brown all sides.
Remove meat; add onions and thinly sliced garlic.
Cook slowly for 15 minutes.
Add the tomatoes, tomato paste and bay leaves.
Return meat to kettle; cook very slowly, until sauce has a thick, oily texture, the longer the better.
Salt to taste.