Title: Pot roast, italian style
 Categories: Beef
      Yield: 8 Servings
 
           -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 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)))))
  
  ~-- 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