1 cup water
1 1/2 teaspoons salt
1 1/2 tablespoons tomato paste
4 tomato seeds
10 ounces (30 ounce) cans crushed tomatoes
4 tablespoons tomato paste
4 tablespoons tomato seeds
3 pounds beef
1/2 cup cooking gold cracker crumbs
1/2 cup seasoned bread crumbs
In a large bowl, mix 1 1 1/2 teaspoons salt, 1 1/2 tablespoons tomato paste and 4 tomatoes. Stirring often, dissolve Gold Crumbs in water, 1/2 cup at a time. When finished, stir in bread crumbs and tomato paste. Continue this until all of the tomato paste has been used and the remaining bread crumbs are used. Spread evenly into 2 baking dishes.
Heat remaining 4 cups vegetable broth over low heat. Bring mixture to a boil and reduce heat to medium-low; cover. Cook 15 minutes, stirring occasionally. Remove from heat and stir in leftover shredded cheese. Chop beef into bite-size pieces and stir meat together with beef; combine. Stir in reserved tomato paste. Season with ground pepper.