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Spaghetti With Superb Meat Sauce
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Main Dish Italian
Sauces
Amount Measure Ingredient -- Preparation Method
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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
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.
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