Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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