Recipe for Fred's Spaghetti With Superb Meat Sauce


3 lb beef roast - (round, chuck or rump)
3 teaspoon salt
1/4 cup flour
1/4 cup olive oil
2 cup hot water
1/4 teaspoon garlic powder (i use 3 garlic clove; s, crushed)
1 teaspoon onion powder (i use 1 med. onion, d; iced)
2 each bay leaves
1 teaspoon celery salt
1 teaspoon black pepper - freshly ground, of c; ourse
2 teaspoon sugar
1/2 teaspoon red pepper - crushed
1 teaspoon season-all
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/2 teaspoon parsley flakes
1/2 teaspoon rosemary leaves - crushed
1/8 teaspoon nutmeg
4 can tomato paste - (6 oz.)
1 quart water
1 each d red wine - dry
1/2 cup ripe olives - sliced
1 cup mushrooms - sliced
8 each anchovy fillets - mashed (optional)
1 spaghetti
1 parmesan cheese - grated


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 3-1/2 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.

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