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Рецепт Pot Roast, Italian Style
by Global Cookbook

Pot Roast, Italian Style
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  Порций: 8

Ингредиенты

  • 4 lb Beef chuck shoulder pot roast, boneless
  • 2 Tbsp. Cooking fat
  •     Salt
  •     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
  • 1 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
  •     Parmesan cheese, grated

Инструкции

  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.
  6. When done, remove meat to a platter and keep hot. Skim excess fat.
  7. 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.
  8. Meanwhile cook spaghetti and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
  9. Slice meat and spoon a little sauce over it.