Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beef roast 2 ea Bay leaves
1/2 ts Oregano leaves 1 c Red wine, dry
1/2 ts Basil leaves 1 ts Celery salt
3 ts Salt 1/2 c Ripe olives, sliced
1/2 ts Parsley, finely chopped 1 ts Black pepper
1/4 c Flour 1/2 c Stuffed olives, sliced
1/2 ts Rosemary leaves, crushed 2 ts Sugar
1/4 c Olive oil 2 ea 4 oz can mushrooms
2 c Hot water 1/2 ts Red pepper, crushed
1/8 ts Nutmeg, fresh ground 4 lb Spaghetti
4 ea Garlic, squashed 1 tb Season-all
4 ea Tomatoe paste, 6 oz cans 1 x Parmesan cheese, grated
1 ea Onion, finely chopped 1/4 ts MSG
1 qt 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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