Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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 ts Sugar
1 ts 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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