Spaghetti With Superb Meat Sauce RecipeTagged in Pasta
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.
- 3 pounds 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 teaspoons 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 teaspoons Sugar
- 1/4 cup Olive Oil
- 8 ounces Canned Mushrooms
- 2 cups Hot Water
- 1/2 teaspoon Red Pepper -- Crushed
- 1/8 teaspoon Nutmeg -- Fresh Ground
- 4 pounds Spaghetti
- 4 Garlic -- Squashed
- 1 tablespoon Season-All
- 24 ounces Tomato Paste
- Parmesan Cheese -- Grated
- 1 Onion -- Finely Chopped
- 1/4 teaspoon MSG
- 1 quart Water
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