Spaghetti With Superb Meat Sauce Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Beef Roast,
1/2 tsp: Oregano Leaves,
1/2 tsp: Basil Leaves,
3 tsp: Salt,
1/2 tsp: Parsley, Finely Chopped
1/4 cup: Flour,
1/2 tsp: Rosemary Leaves, Crushed
1/4 cup: Olive Oil,
2 cup: Hot Water,
1/8 tsp: Nutmeg, Fresh Ground
4: Garlic, Squashed
24 ounce: Tomato Paste,
1: Onion, Finely Chopped
1 quart: Water,
2: Bay Leaves,
1 cup: Red Wine, Dry
1 tsp: Celery Salt,
1/2 cup: Ripe Olives, Sliced
1 tsp: Black Pepper,
1/2 cup: Stuffed Olives, Sliced
2 tsp: Sugar,
8 ounce: Canned Mushrooms,
1/2 tsp: Red Pepper, Crushed
4 lbs: Spaghetti,
1 tbsp: Season-All,
Parmesan Cheese, Grated
1/4 tsp: MSG,
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 four servings. Ladle sauce over
spaghetti. Top with cheese. Makes about 3-1/2 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.
Source from luhu.jp
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 four servings. Ladle sauce over
spaghetti. Top with cheese. Makes about 3-1/2 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.
Source from luhu.jp