| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | To send, Winter | 6 | Servings | |
INGREDIENTS
| 6 | Cloves Garlic, Diced Fine | |
| 1 | c | Onion, Chopped |
| 1 | Tomatoes, Red Ripe Drained | |
| 1 | c | Tomato Paste |
| 1 | c | Tomato Sauce |
| 1/2 | c | Water |
| 1 | t | Ground Black Pepper |
| 1 | T | Salt |
| 2 | lb | Boneless Chuck Roast |
| 1/4 | c | Sugar |
| 14 | oz | Spaghetti |
| Olive Oil | ||
| 3 1/2 | urs, stirring every 30 minutes to keep roast from scorching |
INSTRUCTIONS
Combine garlic, onion, tomatoes, tomato paste, toamto sauce, water, pepper, and salt. Bring to a boil in a pan large enough to hold roast. When boiling, add roast and reduce to a simmer. Cover. Simmer on bottom. Remove roast. Add sugar to sauce in pan and simmer another 30 min. Cook spaghetti in boiling salted water until tender. Drasin and add enough olive oil to keep it from being sticky. Arrange spaghetti on plate, top with slices of raost, then top roast with gravy. NOTES : From _ Real American Food_, by Jane and Michael Stern Recipe by: Brandy Pete's, Boston Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan 4, 1998
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