MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spaghetti With Superb Meat Sauce
 Categories: Main dish, Italian, Sauces
      Yield: 16 Servings
 
      3 lb Beef roast
    1/2 ts Oregano leaves
    1/2 ts Basil leaves
      3 ts Salt
    1/2 ts Parsley, finely chopped
    1/4 c  Flour
    1/2 ts Rosemary leaves, crushed
    1/4 c  Olive oil
      2 c  Hot water
    1/8 ts Nutmeg, fresh ground
      4 ea Garlic, squashed
      4 cn Tomato paste, (6 oz ea)
      1 ea Onion, finely chopped
      1 qt Water
      2 ea Bay leaves
      1 c  Red wine, dry
      1 ts Celery salt
    1/2 c  Ripe olives, sliced
      1 ts Black pepper
    1/2 c  Stuffed olives, sliced
      2 ts Sugar
      2 cn Mushrooms (4 oz ea)
    1/2 ts Red pepper, crushed
      4 lb Spaghetti
      1 tb Season-all
      1 x  Parmesan cheese, grated
    1/4 ts MSG
 
  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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