---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Sauces, Pasta
       Yield: 16 servings
       3 lb Beef Roast
     1/2 ts Oregano Leaves
     1/2 ts Basil Leaves
       3 ts Salt
     1/2 ts Parsley, Finely Chopped
     1/4 c  Flour
     1/2 ts Rosemary Leaves, Crushed
     1/4 c  Olive Oil
       2 c  Hot Water
     1/8 ts Nutmeg, Fresh Ground
       4    Garlic, Squashed
      24 oz Tomato Paste
       1    Onion, Finely Chopped
       1 qt Water
       2    Bay Leaves
       1 c  Red Wine, Dry
       1 ts Celery Salt
     1/2 c  Ripe Olives, Sliced
       1 ts Black Pepper
     1/2 c  Stuffed Olives, Sliced
       2 ts Sugar
       8 oz Canned Mushrooms
     1/2 ts Red Pepper, Crushed
       4 lb Spaghetti
       1 tb Season-All
            Parmesan Cheese, Grated
     1/4 ts 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 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.