Spaghetti With Superb Meat Sauce

Recipe Ingredients

3 lbs	1362g / 48oz	Beef roast
2		Bay leaves
1/2 teaspoon	2.5ml	Oregano leaves
1 cup	237ml	Red wine - dry
1/2 teaspoon	2.5ml	Basil leaves
1 teaspoon	5ml	Celery salt
3 teaspoons	15ml	Salt
1/2 cup	118ml	Ripe olives - sliced
1/2 teaspoon	2.5ml	Parsley - finely chopped
1 teaspoon	5ml	Black pepper
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Stuffed olives - sliced
1/2 teaspoon	2.5ml	Rosemary leaves - crushed
2 teaspoons	10ml	Sugar
1/4 cup	59ml	Olive oil
2		Mushrooms
2 cups	474ml	Hot water
1/2 teaspoon	2.5ml	Red pepper - crushed
1/8 teaspoon	0.6ml	Nutmeg - fresh ground
4 lbs	1816g / 64oz	Spaghetti
4		Garlic - squashed
1 tablespoon	15ml	Season-all
4		Tomato paste - 6 oz cans
		Parmesan cheese - grated
1		Onion - finely chopped
1/4 teaspoon	1.3ml	Msg
1		Water

Recipe 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 4 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.

Source:
St. Louis Post Dispatch/Adapted by Roger White

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.