Spaghetti Alla Ciociara
INGREDIENTS:
3 lb Beef Roast 2 Bay Leaves
1/2 ts Oregano Leaves 1 c Red Wine, Dry
1/2 ts Basil Leaves 1 ts Celery Salt
3 ts Salt 1/2 c Ripe Olives, Sliced
1/2 ts Parsley, Finely Chopped 1 ts Black Pepper
1/4 c Flour 1/2 c Stuffed Olives, Sliced
1/2 ts Rosemary Leaves, Crushed 2 ts Sugar
1/4 c Olive Oil 8 oz Canned Mushrooms
2 c Hot Water 1/2 ts Red Pepper, Crushed
1/8 ts Nutmeg, Fresh Ground 4 lb Spaghetti
4 Garlic, Squashed 1 tb Season-All
24 oz Tomato Paste Parmesan Cheese, Grated
1 Onion, Finely Chopped 1/4 ts MSG
1 qt Water
3 lb Beef Roast 2 Bay Leaves
1/2 ts Oregano Leaves 1 c Red Wine, Dry
1/2 ts Basil Leaves 1 ts Celery Salt
3 ts Salt 1/2 c Ripe Olives, Sliced
1/2 ts Parsley, Finely Chopped 1 ts Black Pepper
1/4 c Flour 1/2 c Stuffed Olives, Sliced
1/2 ts Rosemary Leaves, Crushed 2 ts Sugar
1/4 c Olive Oil 8 oz Canned Mushrooms
2 c Hot Water 1/2 ts Red Pepper, Crushed
1/8 ts Nutmeg, Fresh Ground 4 lb Spaghetti
4 Garlic, Squashed 1 tb Season-All
24 oz Tomato Paste Parmesan Cheese, Grated
1 Onion, Finely Chopped 1/4 ts MSG
1 qt Water
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 four 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.