Spaghetti With Superb Meat Sauce
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 16
 

Ingredients:

3 pounds beef roast
2 whole bay leaves
1/2 teaspoon oregano leaves
1 cup red wine
1/2 teaspoon basil leaves
1 teaspoon celery salt
3 teaspoons salt
1/2 cup olives
1/2 teaspoon parsley
1 teaspoon black pepper
1/4 cup flour
1/2 cup stuffed olives
1/2 teaspoon rosemary leaves
2 teaspoons sugar
1/4 cup olive oil
8 ounces mushrooms
2 cups water
1/2 teaspoon red pepper
1/8 teaspoon nutmeg
4 pounds spaghetti
4 cloves garlic
1 tablespoons season-all
24 ounces tomatoe paste
1/2 cup parmesan cheese
1 medium onion
1/4 teaspoon msg
1 quart water
 

Preparation:

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.