| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
To send, Winter |
6 |
Servings |
INGREDIENTS
| 6 |
|
Cloves Garlic; Diced Fine |
| 1 |
c |
Onion; Chopped |
| 1 |
cn |
Tomatoes; Red Ripe, Drained |
| 1 |
c |
Tomato Paste |
| 1 |
c |
Tomato Sauce |
| 1/2 |
c |
Water |
| 1 |
ts |
Ground Black Pepper |
| 1 |
tb |
Salt |
| 2 |
lb |
Boneless Chuck Roast |
| 1/4 |
c |
Sugar |
| 14 |
oz |
Spaghetti |
|
|
Olive Oil |
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 3 1/2 hours,
stirring every 30 minutes to keep roast from scorching 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”