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Ingredientes
- 4 lb Beef chuck shoulder pot roast, boneless
- 2 Tbsp. Cooking fat
- Â Â Salt
- Â Â Pepper
- 1/2 c. Onion, minced
- 1/2 c. Carrot
- 1/2 c. Celery
- 6 ounce Tomato paste
- 8 ounce Tomato sauce
- 1/2 c. Dry red wine
- 2 x Beef bouillon cubes
- 1Â 1/2 c. Warm water, to dissolve above
- 1 tsp Sugar
- 1 tsp Basil
- 1/2 tsp Oregano
- 1 lb Spaghetti, or possibly thin noodles
- Â Â Parmesan cheese, grated
Direcciones
- 1. In a Dutch oven, or possibly 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 in onion, carrots, and celery; cook till vegetables are lightly browned, stirring often.
- 3. Add in 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 hrs, or possibly till done. (Or possibly cook in a 325F oven for same amount of time.)
- 5. Turn meat once to cook it proportionately throughout.
- When done, remove meat to a platter and keep hot. Skim excess fat.
- 6. If sauce is a little too thin, simmer, uncovered, till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 290 | |
| Calories from Fat 38 | 13% |
| Total Fat 4.38g | 5% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 528mg | 22% |
| Potassium 539mg | 15% |
| Total Carbs 50.55g | 13% |
| Dietary Fiber 3.6g | 12% |
| Sugars 6.75g | 5% |
| Protein 9.59g | 15% |
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