Freds Spaghetti With Superb Meat Sauce Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Beef roast, (round, chuck
1 t: Season-all,
-or rump),
1/2 t: Oregano leaves,
3 t: Salt,
1/2 t: Basil leaves,
1/4 cup: Flour,
1/2 t: Parsley flakes,
1/4 cup: Olive oil,
1/2 t: Rosemary leaves, crushed
2 cup: Hot water,
1/8 t: Nutmeg,
1/4 t: Garlic powder, (I use 3
4 can: Tomato paste, (6 oz.)
-garlic cloves, crushed)
1 quart: Water,
1 t: Onion powder, (I use 1 med.
1 each: D red wine, dry
-onion, diced)
1/2 cup: Ripe olives, sliced
2 each: Bay leaves,
1 cup: Mushrooms, sliced
1 t: Celery salt,
8 each: Anchovy fillets, mashed
1 t: Black pepper, freshly
-, optional
-ground, of course
Spaghetti,
2 t: Sugar,
Parmesan cheese, grated
1/2 t: Red pepper, crushed
Directions:
Season roast with salt; dredge with flour. In Dutch oven brown
slowly on all sides in hot olive oil. Add hot water; cover and cool
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 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. Source: Fred Towner
Calories per serving: Number of Servings: 16 Fat
grams per serving: Approx. Cook Time: 5:00 Cholesterol
per serving: Marks:
Submitted By FRED TOWNER On 01-25-95
Source from luhu.jp
slowly on all sides in hot olive oil. Add hot water; cover and cool
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 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. Source: Fred Towner
Calories per serving: Number of Servings: 16 Fat
grams per serving: Approx. Cook Time: 5:00 Cholesterol
per serving: Marks:
Submitted By FRED TOWNER On 01-25-95
Source from luhu.jp