Spaghetti With Superb Meat Sauce


Course : Pasta
Serves: 16
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Ingredients:


3 pounds beef roast

2 whole bay leaves

1/2 teaspoon oregano leaves

1 cup red wine dry

1/2 teaspoon basil leaves

1 teaspoon celery salt

3 teaspoons salt

1/2 cup olives ripe, 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 teaspoons sugar

1/4 cup olive oil

8 ounces mushrooms

2 cups water hot

1/2 teaspoon red pepper crushed

1/8 teaspoon nutmeg fresh ground

4 pounds spaghetti

4 cloves garlic squashed

1 tablespoons season-all

24 ounces tomatoe paste

1/2 cup parmesan cheese grated

1 medium onion finely chopped

1/4 teaspoon msg

1 quart water
 

Preparation / Directions:


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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