Pot Roast, Italian Style

Recipe Ingredients

4 lbs	1816g / 64oz	Beef chuck shoulder pot - roast, boneless
2 tablespoons	30ml	Cooking fat
		Salt
		Pepper
1/2 cup	31g / 1.1oz	Onion - chopped
1/2 cup	55g / 1.9oz	Carrot
1/2 cup	55g / 1.9oz	Celery
6 oz	170g	Tomato paste
8 oz	227g	Tomato sauce
1/2 cup	118ml	Dry red wine
2		Beef bouillon cubes
1 1/2 cups	355ml	Hot water - to dissolve above
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Basil
1/2 teaspoon	2.5ml	Oregano
1 lb	454g / 16oz	Spaghetti - or thin noodles
		Parmesan cheese - grated

Recipe Instructions

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.

2. Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often.

3. Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well.

4. Return meat to pan. Cover and simmer for 2 1/2 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.)

5. Turn meat once to cook it evenly throughout. When done, remove meat to a platter and keep warm. Skim excess fat.

6. If sauce is a little too thin, simmer, uncovered, until it is of desired thickness. Taste sauce and correct seasoning, if necessary, with salt and pepper.

7. Meanwhile cook spaghetti and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

8. Slice meat and spoon a little sauce over it.

Source:
"The More-Beef-for-your-Money Cookbook" Mary Dunham

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