*  Exported from  MasterCook  *
 
                          POT ROAST, ITALIAN STYLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -From the Kitchen of
                         -Lawrence & Cindy Kellie
    4       lb           Beef chuck shoulder pot
                         -roast, boneless
    2       tb           Cooking fat
                         Salt
                         Pepper
      1/2   c            Onion -- chopped
      1/2   c            Carrot
      1/2   c            Celery
    6       oz           Tomato paste
    8       oz           Tomato sauce
      1/2   c            Dry red wine
    2                    Beef bouillon cubes
    1 1/2   c            Hot water -- to dissolve above
    1       t            Sugar
    1       t            Basil
      1/2   ts           Oregano
    1       lb           Spaghetti -- or thin noodles
                         Parmesan cheese -- grated
 
   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: “LaRK’s” 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
  
 
 
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