Fred's spaghetti with superb meat sauce

16 servings

Ingredients

Quantity Ingredient
3 pounds Beef roast - (round, chuck or rump)
3 teaspoons Salt
¼ cup Flour
¼ cup Olive oil
2 cups Hot water
¼ teaspoon Garlic powder (I use 3 garlic cloves, crushed)
1 teaspoon Onion powder (I use 1 med. onion, diced)
2 eaches Bay leaves
1 teaspoon Celery salt
1 teaspoon Black pepper - freshly ground, of course
2 teaspoons Sugar
½ teaspoon Red pepper - crushed
1 teaspoon Season-all
½ teaspoon Oregano leaves
½ teaspoon Basil leaves
½ teaspoon Parsley flakes
½ teaspoon Rosemary leaves - crushed
⅛ teaspoon Nutmeg
4 cans Tomato paste - (6 oz.)
1 quart Water
1 each D red wine - dry
½ cup Ripe olives - sliced
1 cup Mushrooms - sliced
8 eaches Anchovy fillets - mashed (optional)
Spaghetti
Parmesan cheese - grated

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 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. Makes about 3-½ 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. Source: Fred Towner

Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: 5:00 Cholesterol per serving: Marks:

Submitted By FRED TOWNER On 01-25-95

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