Shredded Pot Roast Spaghetti Sauce
List of Ingredients
3 lb. beef pot roast; (round, chuck or rump, or half beef roast and half pork roast)
3 tsp. salt
1/4 c. flour
1/4 c. extra virgin olive oil
2 c. hot water
1/4 tsp. garlic powder
OR 3 garlic cloves, crushed
1 med. onion, diced
2 bay leaves
1 tsp. celery salt
1 tsp. black pepper; freshly ground
2 tsp. sugar
1/2 tsp. red pepper; crushed
1 tsp. Season-all or Lawry's Season Salt
1/2 tsp. oregano leaves
1/2 tsp. basil leaves
1/2 tsp. parsley flakes
1/2 tsp. rosemary leaves; crushed
1/8 tsp. nutmeg
Four 6 oz. cans tomato paste
1 qt. water
1 c. dry red wine
1/2 c. ripe olives; sliced
1 c. mushrooms; sliced
8 anchovy fillets; mashed (optional)
Spaghetti (use spaghettini, real thin or Angel Hair)
Parmesan cheese; grated
Recipe
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.
Note: This recipe makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. 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.
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