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By Craig Claiborne
In a heavy kettle heat the oil and brown meat on all sides. Add the onions and garlic and cook until onions are lightly browned.
Add the salt, pepper to taste, tomato purée, water and seasonings. Simmer for one and one-half hours.
Arrange the zucchini on top of the meat. Cover and simmer for about one hour longer, or until meat and vegetables are tender. Serve with noodles.
© 1966 Craig Claiborne estate. All rights reserved.