Spaghetti with Superb Meat Sauce Recipe

Spaghetti With Superb Meat Sauce Recipe

Ingredients

• Serving Size : 16
• 3 pound 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 teaspoon 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 teaspoon sugar
• 1/4 cup olive oil
• 2 4 oz can mushrooms
• 2 cup hot water
• 1/2 teaspoon red pepper – crushed
• 1/8 teaspoon nutmeg – fresh ground
• 4 pound spaghetti
• 4 garlic – squashed
• 1 tablespoon season-all
• 4 tomatoe paste – 6 oz cans
• parmesan cheese – grated
• 1 onion – finely chopped
• 1/4 teaspoon msg
• 1 quart water

Method

1. Long, slow simmering of meat and herbs produces the base for this incomparable sauce.
2. Season roast with salt; dredge with flour.
3. In Dutch oven brown slowly on all sides in hot olive oil.
4. Add hot water; cover and cook slowly 3 hours or until meat almost falls apart.
5. Tear into small pieces with fork.
6. Add remaining ingredients except spaghetti and cheese.
7. Cover tightly and simmer 2 hours longer, stirring occasionally.
8. Remove cover and continue cooking until sauce thickens to desired consistency.
9. Cook spaghetti following directions on package, allowing 1 pound for 4 servings.
10. Ladle sauce over spaghetti.
11. Top with cheese.
12. Makes about 3 1/2 quarts sauce, enough for 4 pounds spaghetti.
13. 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.
14. I prefer to use rump roast, but chuck or round is acceptable.

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