Fred's spaghetti with superb meat sauce
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef roast - (round, chuck or rump) |
| 3 | teaspoons | Salt |
| ¼ | cup | Flour |
| ¼ | cup | Olive oil |
| 2 | cups | Hot water |
| ¼ | teaspoon | Garlic powder (I use 3 garlic cloves, crushed) |
| 1 | teaspoon | Onion powder (I use 1 med. onion, diced) |
| 2 | eaches | Bay leaves |
| 1 | teaspoon | Celery salt |
| 1 | teaspoon | Black pepper - freshly ground, of course |
| 2 | teaspoons | Sugar |
| ½ | teaspoon | Red pepper - crushed |
| 1 | teaspoon | Season-all |
| ½ | teaspoon | Oregano leaves |
| ½ | teaspoon | Basil leaves |
| ½ | teaspoon | Parsley flakes |
| ½ | teaspoon | Rosemary leaves - crushed |
| ⅛ | teaspoon | Nutmeg |
| 4 | cans | Tomato paste - (6 oz.) |
| 1 | quart | Water |
| 1 | each | D red wine - dry |
| ½ | cup | Ripe olives - sliced |
| 1 | cup | Mushrooms - sliced |
| 8 | eaches | Anchovy fillets - mashed (optional) |
| Spaghetti | ||
| Parmesan cheese - grated | ||
Directions
Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water; cover and cool 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 3-½ 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. Source: Fred Towner
Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: 5:00 Cholesterol per serving: Marks:
Submitted By FRED TOWNER On 01-25-95