Pot Roast, Italian Style
| Yield: | 8 Servings |
| Categories: | Beef |
| -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 |
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