Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb 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 c Flour 1/2 t Parsley flakes
1/4 c Olive oil 1/2 t Rosemary leaves - crushed
2 c Hot water 1/8 t Nutmeg
1/4 t Garlic powder (I use 3 4 cn Tomato paste - (6 oz.)
-garlic cloves, crushed) 1 qt Water
1 t Onion powder (I use 1 med. 1 ea D red wine - dry
-onion, diced) 1/2 c Ripe olives - sliced
2 ea Bay leaves 1 c Mushrooms - sliced
1 t Celery salt 8 ea 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

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

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