Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Monday, August 31, 2009

Spaghetti Pot Roast

1 Yellow Onion (chopped)
1 Garlic Clove (Minced)
½ Green Pepper (Chopped)
2 15 oz. Cans of Tomato Sauce
1 Small Can of Tomato Paste
½ Cup Burgundy Wine
1 Bay Leaf
1 Tablespoon Sugar
1 Teaspoon Anise Seed
½ Teaspoon Pepper (ground/black)
1 Package of Lawry’s “Extra Thick and Zesty” Spaghetti Sauce Mix
4 Pound Round Bone Pot Roast
Pasta: Vermicelli or spaghetini

Brown the pot roast in olive oil in a Dutch oven over medium high heat. Remove the pot roast to a plate after browning on all sides. In the same pan, sauté the onion and green pepper for a few minutes. When the onion is almost translucent reduce the heat and add the garlic and sauté briefly. Avoid burning the garlic. Add all the remaining ingredients and stir well. Return the pot roast to the pan and spoon the sauce over the meat. Cover and place in a 350 degree oven for 4 to 5 hours. Take care not to let the temperature of the oven go above 350 as the sauce could burn and discolor. Periodically spoon sauce over the meat as it cooks. When roast is finished, remove to a platter and separate into serving size pieces.

Cook pasta drain and serve with sauce. Remove oils from sauce before serving.

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