Pot roast, italian style

Yield: 8 servings

Measure Ingredient
\N \N -From the Kitchen of Lawrence & Cindy Kellie
4 pounds Beef chuck shoulder pot roast, boneless
2 tablespoons Cooking fat
\N \N Salt
\N \N Pepper
½ cup Onion; chopped
½ cup Carrot
½ cup Celery
6 ounces Tomato paste
8 ounces Tomato sauce
½ cup Dry red wine
2 \N Beef bouillon cubes
1½ cup Hot water; to dissolve above
1 teaspoon Sugar
1 teaspoon Basil
½ teaspoon Oregano
1 pounds Spaghetti; or thin noodles
\N \N Parmesan cheese; grated

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often. 3. Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well. 4.

Return meat to pan. Cover and simmer for 2½ to 3 ½ hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout. When done, remove meat to a platter and keep warm. Skim excess fat. 6. If sauce is a little too thin, simmer, uncovered, until it is of desired thickness. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7.

Meanwhile cook spaghetti and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese. 8. Slice meat and spoon a little sauce over it.

From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham

Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #200. *** See also #202. From: Lawrence Kellie To: All Msg #202, Jun-24-93 07:44:50 Subject: potroast

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