Spaghetti with superb meat sauce

16 servings

Ingredients

QuantityIngredient
3poundsBeef roast
½teaspoonOregano leaves
½teaspoonBasil leaves
3teaspoonsSalt
½teaspoonParsley, finely chopped
¼cupFlour
½teaspoonRosemary leaves, crushed
¼cupOlive oil
2cupsHot water
teaspoonNutmeg, fresh ground
4eachesGarlic, squashed
4eachesTomatoe paste, 6 oz cans
1eachOnion, finely chopped
1quartWater
2eachesBay leaves
1cupRed wine, dry
1teaspoonCelery salt
½cupRipe olives, sliced
1teaspoonBlack pepper
½cupStuffed olives, sliced
2teaspoonsSugar
2eaches4 oz can mushrooms
½teaspoonRed pepper, crushed
4poundsSpaghetti
1tablespoonSeason-all
1xParmesan cheese, grated
¼teaspoonMSG

Directions

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.