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Title: Spaghetti with Superb Meat Sauce
Categories: Italian Sauce
Yield: 16 Servings

3lbBeef Roast
1/2tsOregano Leaves
1/2tsBasil Leaves
1/2tsParsley, Finely Chopped
1/2tsRosemary Leaves, Crushed
1/4cOlive Oil
2cHot Water
1/8tsNutmeg, Fresh Ground
4 Garlic, Squashed
24ozTomato Paste
1 Onion, Finely Chopped
2 Bay Leaves
1cRed Wine, Dry
1tsCelery Salt
1/2cRipe Olives, Sliced
1tsBlack Pepper
1/2cStuffed Olives, Sliced
8ozCanned Mushrooms
1/2tsRed Pepper, Crushed
  Parmesan Cheese, Grated

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 four 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.