*  Exported from  MasterCook  *
 
                      Spaghetti With Superb Meat Sauce
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Main Dish                        Italian
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pound         Beef roast
    2                    Bay leaves
      1/2  teaspoon      Oregano leaves
    1      cup           Red wine -- dry
      1/2  teaspoon      Basil leaves
    1      teaspoon      Celery salt
    3      teaspoon      Salt
      1/2  cup           Ripe olives -- sliced
      1/2  teaspoon      Parsley -- finely chopped
    1      teaspoon      Black pepper
      1/4  cup           Flour
      1/2  cup           Stuffed olives -- sliced
      1/2  teaspoon      Rosemary leaves -- crushed
    2      teaspoon      Sugar
      1/4  cup           Olive oil
    2      4 oz can      mushrooms
    2      cup           Hot water
      1/2  teaspoon      Red pepper -- crushed
      1/8  teaspoon      Nutmeg -- fresh ground
    4      pound         Spaghetti
    4                    Garlic -- squashed
    1      tablespoon    Season-all
    4                    Tomatoe paste -- 6 oz cans
                         Parmesan cheese -- grated
    1                    Onion -- finely chopped
      1/4  teaspoon      MSG
    1      quart         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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