Title: Spaghetti with Superb Meat Sauce
Categories: Italian Sauce
Yield: 16 Servings
| 3 | lb | Beef Roast |
| 1/2 | ts | Oregano Leaves |
| 1/2 | ts | Basil Leaves |
| 3 | ts | Salt |
| 1/2 | ts | Parsley, Finely Chopped |
| 1/4 | c | Flour |
| 1/2 | ts | Rosemary Leaves, Crushed |
| 1/4 | c | Olive Oil |
| 2 | c | Hot Water |
| 1/8 | ts | Nutmeg, Fresh Ground |
| 4 | | Garlic, Squashed |
| 24 | oz | Tomato Paste |
| 1 | | Onion, Finely Chopped |
| 1 | qt | Water |
| 2 | | Bay Leaves |
| 1 | c | Red Wine, Dry |
| 1 | ts | Celery Salt |
| 1/2 | c | Ripe Olives, Sliced |
| 1 | ts | Black Pepper |
| 1/2 | c | Stuffed Olives, Sliced |
| 2 | ts | Sugar |
| 8 | oz | Canned Mushrooms |
| 1/2 | ts | Red Pepper, Crushed |
| 4 | lb | Spaghetti |
| 1 | tb | Season-All |
| | | Parmesan Cheese, Grated |
| 1/4 | ts | MSG |
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.