Best Spaghetti with Superb Meat Sauce
Long, slow simmering of meat and herbs produces the base for this incomparable sauce.
Yield
16 servingsPrep
10 minCook
5 hrsReady
5 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef roast
|
|
| ½ | teaspoon |
oregano
|
|
| ½ | teaspoon |
basil
|
*
|
| 3 | teaspoons |
salt
|
|
| ½ | teaspoon |
parsley leaves
finely chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
rosemary leaves
crushed |
|
| ¼ | cup |
olive oil
|
|
| 2 | cups |
water
hot |
|
| ⅛ | teaspoon |
nutmeg
freshly ground |
|
| 4 | cloves |
garlic
squashed |
|
| 24 | ounces |
tomato paste
|
|
| 1 |
onions
finely chopped |
|
|
| 1 | quart |
water
|
*
|
| 2 |
bay leaves
|
*
|
|
| 1 | cup |
red wine
dry |
*
|
| 1 | teaspoon |
celery salt
|
|
| ½ | cup |
olives
ripe, sliced |
*
|
| 1 | teaspoon |
black pepper
|
|
| ½ | cup |
pimento stuffed green olives
sliced |
*
|
| 2 | teaspoons |
sugar
|
|
| 8 | ounces |
mushrooms, canned
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 4 | pounds |
spaghetti
|
|
| 1 | tablespoon |
seasoned salt
|
|
|
Parmesan cheese
grated |
*
|
||
| ¼ | teaspoon |
monosodium glutamate
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef roast
|
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
basil
|
*
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 2.5 | ml |
rosemary leaves
crushed |
|
| 59 | ml |
olive oil
|
|
| 473 | ml |
water
hot |
|
| 0.6 | ml |
nutmeg
freshly ground |
|
| 4 | cloves |
garlic
squashed |
|
| 693.6 | ml/g |
tomato paste
|
|
| 1 | each |
onions
finely chopped |
|
| 0.9 | l |
water
|
*
|
| 2 | each |
bay leaves
|
*
|
| 237 | ml |
red wine
dry |
*
|
| 5 | ml |
celery salt
|
|
| 118 | ml |
olives
ripe, sliced |
*
|
| 5 | ml |
black pepper
|
|
| 118 | ml |
pimento stuffed green olives
sliced |
*
|
| 1E+1 | ml |
sugar
|
|
| 231.2 | ml/g |
mushrooms, canned
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1.8 | kg |
spaghetti
|
|
| 15 | ml |
seasoned salt
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1.3 | ml |
monosodium glutamate
|
*
|
Directions
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.
