INGREDIENTS:-
1 lg. onion, chopped
2 tbsp. olive oil or cooking oil
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/2 c. each water & dry red wine
1/2 tsp. each ground allspice, poultry seasoning & thyme leaves
6 cloves garlic minced or pressed
1/4 c. chopped parsley (opt.)
1/2 lb. mushrooms, sliced
Salt & pepper
DIRECTIONS:-
Trim any fat from meat and place in a Dutch oven or deep wide frying pan or kettle over medium heat. Slowly brown meat and onion in oil, adding oil if necessary. Then add tomato sauce, tomato paste, water, wine, allspice, poultry seasoning, thyme, garlic and parsley. (If used, I don’t use it.) Cover and simmer slowly for 2 to 2 1/2 hours for bone in roast, 2 1/2 to 3 hours for boneless roast. Cook until meat is very tender when pierced. (Times are approximate, let tenderness be your guide.) About 15 minutes before serving, add mushrooms and salt and pepper to taste. Simmer, skim and discard fat. Serve with pasta of your choice. Spaghetti or rigatoni. Serve meat and pasta, using sauce as gravy for the meat and as topping for the spaghetti.
Filed under: Italian Pasta Recipes |
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