Spaghetti with Superb Meat Sauce

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Ingredients

3 pounds Beef Roast
2 Bay Leaves
1/2 teaspoon Oregano Leaves
1 cup Red Wine -- Dry
1/2 teaspoon Basil Leaves
1 teaspoon Celery Salt
3 teaspoons Salt
1/2 cup Ripe Olives -- Sliced
1/2 teaspoon Parsley -- Finely Chopped
1 teaspoon Black Pepper
1/4 cup Flour
1/2 cup Stuffed Olives -- Sliced
1/2 teaspoon Rosemary Leaves -- Crushed
2 teaspoons Sugar
1/4 cup Olive Oil
8 ounces Canned Mushrooms
2 cups Hot Water
1/2 teaspoon Red Pepper -- Crushed
1/8 teaspoon Nutmeg -- Fresh Ground
4 pounds Spaghetti
4 Garlic -- Squashed
1 tablespoon Season-All
24 ounces Tomato Paste
Parmesan Cheese -- Grated
1 Onion -- Finely Chopped
1/4 teaspoon MSG
1 quart Water

Procedures

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.

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<h1> Spaghetti with Superb Meat Sauce</h1>
 Ingredients :
 3 pounds Beef Roast 
 2 Bay Leaves 
 1/2 teaspoon Oregano Leaves 
 1 cup Red Wine -- Dry 
 1/2 teaspoon Basil Leaves 
 1 teaspoon Celery Salt 
 3 teaspoons Salt 
 1/2 cup Ripe Olives -- Sliced 
 1/2 teaspoon Parsley -- Finely Chopped 
 1 teaspoon Black Pepper 
 1/4 cup Flour 
 1/2 cup Stuffed Olives -- Sliced 
 1/2 teaspoon Rosemary Leaves -- Crushed 
 2 teaspoons Sugar 
 1/4 cup Olive Oil 
 8 ounces Canned Mushrooms 
 2 cups Hot Water 
 1/2 teaspoon Red Pepper -- Crushed 
 1/8 teaspoon Nutmeg -- Fresh Ground 
 4 pounds Spaghetti 
 4 Garlic -- Squashed 
 1 tablespoon Season-All 
 24 ounces Tomato Paste 
 Parmesan Cheese -- Grated 
 1 Onion -- Finely Chopped 
 1/4 teaspoon MSG 
 1 quart Water 
 <hr hieght="1">
 Procudures
 
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. 
 
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Comments :

Posted by : Nikki next door

I love Amaretto Bundt Cake

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