Italian Pot Roast With Spaghetti
|Beef||4 Pound (For Pot Roast, Bottom Or Top Round, Chuck Or Rump)|
|Garlic||2 Clove (10 gm)|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Tomato paste||12 Ounce (1 Can)|
|Water||4 Cup (64 tbs)|
|Grated parmesan cheese/Grated romano cheese||1⁄4 Cup (4 tbs)|
Rub meat with 1 cut garlic clove; brown on all sides in oil in large heavy kettle.
Remove meat, add other garlic clove, minced, and next 5 ingredients.
Cook gently, stirring frequently, about 5 minutes, being careful not to burn.
Put meat back in kettle.
Mix tomato paste with water, salt and pepper, and pour over meat.
Bring to boil, cover and simmer, turning several times, 3 hours, or until meat is fork-tender and sauce thickens.
When done, cook spaghetti according to package directions.
Drain and mix with half the sauce.
Put spaghetti on large serving platter and arrange sliced meat along one side.
Pour some of sauce over spaghetti and meat and sprinkle spaghetti with cheese.