Pot Roast, Italian Style

* Exported from MasterCook *

POT ROAST, ITALIAN STYLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-From the Kitchen of
-Lawrence & Cindy Kellie
4 lb Beef chuck shoulder pot
-roast, boneless
2 tb Cooking fat
Salt
Pepper
1/2 c Onion -- chopped
1/2 c Carrot
1/2 c Celery
6 oz Tomato paste
8 oz Tomato sauce
1/2 c Dry red wine
2 Beef bouillon cubes
1 1/2 c Hot water -- to dissolve above
1 t Sugar
1 t Basil
1/2 ts Oregano
1 lb Spaghetti -- or thin noodles
Parmesan cheese -- grated

1. In a Dutch oven, or large pan with a tight-fitting
cover, brown meat in fat. Season with salt and pepper
and remove from pan. Pour off fat drippings. 2. Add
onion, carrots, and celery; cook until vegetables are
lightly browned, stirring often. 3. Add tomato paste,
tomato sauce, wine, bouillon, sugar, basil, and
oregano; mix well. 4. Return meat to pan. Cover and
simmer for 2 1/2 to 3 1/2 hours, or until done. (Or
cook in a 325F oven for same amount of time.) 5. Turn
meat once to cook it evenly throughout. When done,
remove meat to a platter and keep warm. Skim excess
fat. 6. If sauce is a little too thin, simmer,
uncovered, until it is of desired thickness. Taste
sauce and correct seasoning, if necessary, with salt
and pepper. 7. Meanwhile cook spaghetti and drain.
Serve sauce over spaghetti and sprinkle with Parmesan
cheese. 8. Slice meat and spoon a little sauce over it.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring
(((((THE.LaRK))))) (((((Hugs and Happy Charring)))))

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)

*** This is a reply to #200. *** See also #202. From:
Lawrence Kellie To: All Msg #202, Jun-24-93 07:44:50
Subject: potroast



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