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SPAGHETTI WITH SUPERB MEAT SAUCE

Category:    Main dishes, Italian, Sauces
Yield:16 servings
 
      3 lb Beef roast                          2 ea Bay leaves
    1/2 ts Oregano leaves                      1 c  Red wine, dry
    1/2 ts Basil leaves                        1 ts Celery salt
      3 ts Salt                              1/2 c  Ripe olives, sliced
    1/2 ts Parsley, finely chopped             1 ts Black pepper
    1/4 c  Flour                             1/2 c  Stuffed olives, sliced
    1/2 ts Rosemary leaves, crushed            2 ts Sugar
    1/4 c  Olive oil                           2 ea 4 oz can mushrooms
      2 c  Hot water                         1/2 ts Red pepper, crushed
    1/8 ts Nutmeg, fresh ground                4 lb Spaghetti
      4 ea Garlic, squashed                    1 tb Season-all
      4 ea Tomatoe paste, 6 oz cans            1 x  Parmesan cheese, grated
      1 ea Onion, finely chopped             1/4 ts MSG
      1 qt Water                          
 
  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 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.
 

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