Spaghetti with superb meat sauce

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.

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