2 tablespoons olive oil
1/2 cup minced sliced onions
2 cloves garlic, minced
1 tablespoon dried minced green onions
1 1/2 tablespoons salt
1 tablespoon paprika
1 tablespoon dried oregano
1 1/2 tablespoons dried basil
1 expeller-style plastic bottle chile sauce
1 (16 ounce) can tomato sauce
1/4 pound cooked spaghetti
1 (16 ounce) can whole peeled tomatoes, drained
1/4 pound ham, sliced and sliced
Heat olive oil in large saucepan over medium heat. Saute onion, garlic and green onions in olive oil for 15 minutes. Remove from skillet; keep warm.
Whisk together syrup, vinegar, olive oil, onion, salt, paprika, oregano, basil and salt. Remove from heat. Add tomato sauce, tomato sauce, spaghetti and tomatoes. Stir gently, stirring constantly until sauce is heated through and thick. Stir in ham.
Place sauce over medium heat when stirring; add ham, tomato sauce, spaghetti and tomatoes. Boil, stirring, at low heat for 5 minutes. Reduce heat to medium, and cook for 5 minutes, stirring all ingredients. Serve hot.
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