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 ts Sugar

1 ts 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)))))
From the Kitchen of -Lawrence & Cindy Kellie

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