Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef roast |
| ½ teaspoon | Oregano leaves |
| ½ teaspoon | Basil leaves |
| 3 teaspoons | Salt |
| ½ teaspoon | Parsley, finely chopped |
| ¼ cup | Flour |
| ½ teaspoon | Rosemary leaves, crushed |
| ¼ cup | Olive oil |
| 2 cups | Hot water |
| ⅛ teaspoon | Nutmeg, fresh ground |
| 4 eaches | Garlic, squashed |
| 4 eaches | Tomatoe paste, 6 oz cans |
| 1 each | Onion, finely chopped |
| 1 quart | Water |
| 2 eaches | Bay leaves |
| 1 cup | Red wine, dry |
| 1 teaspoon | Celery salt |
| ½ cup | Ripe olives, sliced |
| 1 teaspoon | Black pepper |
| ½ cup | Stuffed olives, sliced |
| 2 teaspoons | Sugar |
| 2 eaches | 4 oz can mushrooms |
| ½ teaspoon | Red pepper, crushed |
| 4 pounds | Spaghetti |
| 1 tablespoon | Season-all |
| 1 x | Parmesan cheese, grated |
| ¼ teaspoon | 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 4 servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3½ 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.