Boil potatoes until soft with skins on. Boil beets about an hour until soft. Chill potatoes and beets. Peel and cut into small bite size pieces. Mix with the onion.
Dressing
Mix oil, vinegar, salt and pepper – adjust to personal taste. Add potatoes, beets and onion. Marinate overnight.
Sauté ground beef at medium heat with the onion, butter and olive oil, breaking it up with a spatula. When the meat is brown add the tomato sauce, paste, and diced tomatoes. Add the garlic, pepper, salt, brown sugar, and oregano. Cover with a lid and simmer on low for ½ hour. Check and stir frequently – if it becomes dry, add ¼ cup water.
Cook pasta in a pot with ½ tsp salt and 1 Tbsp olive oil to keep pasta from sticking.
Cut in halves until you have 8 pieces per potato. Boil.
Meat
Fry onions at medium heat - do not brown. Remove from the pan.
In the same pan, fry the ground beef - cut with a spatula. Season with Lawry's seasoned salt (do not drain the meat).
When meat is brown, stir in the flour and add the milk. Bring to a boil and add the onions. Stir for a few minutes and pour over the potatoes. Salt and pepper to taste. Great with a little dill weed.
Mix together ground beef, salt, pepper, Allspice, margarine, crackers, onion and evaporated milk. Place in bread or meatloaf pan and bake at 350 degrees for 1-1/2 hours.
Glaze
Mix ketchup, syrup and Allspice together. Pour over cooked meatloaf. Bake another 30 minutes. Let set for 10 minutes before slicing.
