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Spaghetti With Superb Meat Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SPAGHETTI WITH SUPERB MEAT SAUCE
 Categories: Italian, Sauces, Pasta
      Yield: 16 Servings
 
      3 lb Beef Roast
    1/2 ts Oregano Leaves
    1/2 ts Basil Leaves
      3 ts Salt
    1/2 ts Parsley, Finely Chopped
    1/4 c  Flour
    1/2 ts Rosemary Leaves, Crushed
    1/4 c  Olive Oil
      2 c  Hot Water
    1/8 ts Nutmeg, Fresh Ground
      4    Garlic, Squashed
     24 oz Tomato Paste
      1    Onion, Finely Chopped
      1 qt Water
      2    Bay Leaves
      1 c  Red Wine, Dry
      1 ts Celery Salt
    1/2 c  Ripe Olives, Sliced
      1 ts Black Pepper
    1/2 c  Stuffed Olives, Sliced
      2 ts Sugar
      8 oz Canned Mushrooms
    1/2 ts Red Pepper, Crushed
      4 lb Spaghetti
      1 tb Season-All
           Parmesan Cheese, Grated
    1/4 ts MSG
 
  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.
 
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