Pot Roast, Italian Style Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
-From the Kitchen of,
6 ounce: Tomato paste,
-Lawrence & Cindy Kellie,
8 ounce: Tomato sauce,
4 lbs: Beef chuck shoulder pot,
1/2 cup: Dry red wine,
-roast, boneless
2: Beef bouillon cubes,
2 tbsp: Cooking fat,
1 1/2 cup: Hot water, to dissolve above
Salt,
1 tsp: Sugar,
Pepper,
1 tsp: Basil,
1/2 cup: Onion, chopped
1/2 tsp: Oregano,
1/2 cup: Carrot,
1 lbs: Spaghetti, or thin noodles
1/2 cup: Celery,
Parmesan cheese, grated
Directions:
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 2 1/2 to 3 1/2 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 V2.2 * Origin: "LaRKs" 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
Source from luhu.jp
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 2 1/2 to 3 1/2 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 V2.2 * Origin: "LaRKs" 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
Source from luhu.jp
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Meats