Categories: Pasta, Sauces, Italian 
      Yield: 10 servings 
  
      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.