| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Sauces, Pasta |
16 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef Roast |
| 1/2 |
ts |
Oregano Leaves |
| 1/2 |
ts |
Basil Leaves |
| 3 |
ts |
Salt |
| 1/2 |
ts |
Parsley, Finely Chopped |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Rosemary Leaves, Crushed |
| 1/4 |
c |
Olive Oil |
| 2 |
c |
Hot Water |
| 1/8 |
ts |
Nutmeg, Fresh Ground |
| 4 |
|
Garlic, Squashed |
| 24 |
oz |
Tomato Paste |
| 1 |
|
Onion, Finely Chopped |
| 1 |
qt |
Water |
| 2 |
|
Bay Leaves |
| 1 |
c |
Red Wine, Dry |
| 1 |
ts |
Celery Salt |
| 1/2 |
c |
Ripe Olives, Sliced |
| 1 |
ts |
Black Pepper |
| 1/2 |
c |
Stuffed Olives, Sliced |
| 2 |
ts |
Sugar |
| 8 |
oz |
Canned Mushrooms |
| 1/2 |
ts |
Red Pepper, Crushed |
| 4 |
lb |
Spaghetti |
| 1 |
tb |
Season-All |
|
|
Parmesan Cheese, Grated |
| 1/4 |
ts |
MSG |
INSTRUCTIONS
Long, slow simmering of meat and herbs produces the base for this
incomparable sauce. Season roast with salt; dredge with flour. In Dutch
oven brown slowly on all sides in hot olive oil. Add hot water, cover and
cook slowly 3 hours or until meat almost falls apart. Tear into small
pieces with fork. Add remaining ingredients except spaghetti and cheese.
Cover tightly and simmer 2 hours longer, stirring occasionally. Remove
cover and continue cooking until sauce thickens to desired consistency.
Cook spaghetti following directions on package, allowing 1 pound for four
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need
such a large quantity of spaghetti, freeze extra sauce in half-pint, pint
or quart freezer jars and use as needed. I prefer to use rump roast, but
chuck or round is acceptable.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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