1. In a Dutch oven, or 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 onion, carrots, and celery; cook until vegetables are lightly browned, stirring often. 3. Add 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 hours, or until done. (Or cook in a 325F oven for same amount of time.) 5. Turn meat once to cook it evenly throughout. When done, remove meat to a platter and keep warm. Skim excess fat. 6. If sauce is a little too thin, simmer, uncovered, until it is of desired thickness. Taste sauce and correct seasoning, if necessary, with salt and pepper. 7. Meanwhile cook spaghetti and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese. 8. Slice meat and spoon a little sauce over it. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #200. *** See also #202. From: Lawrence Kellie To: All Msg #202, Jun-24-93 07:44:50 Subject: potroast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1118g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 465 (56%)|
|Amt Per Serving||% DV|
|Total Fat 51.7g||69 %|
|Saturated Fat 30.9g||155 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 125.5mg||39 %|
|Sodium 5084.6mg||175 %|
|Potassium 4712.8mg||124 %|
|Total Carbohydrate 86.3g||25 %|
|Dietary Fiber 19.8g||79 %|
|Sugars, other 66.5g|
|Protein 20g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 824
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