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

Spaghetti Pot Roast

A slow-braised pot roast cooked in a rich tomato sauce flavored with Burgundy wine, onion, green pepper, garlic and anise seed. After several hours in the oven, the beef becomes exceptionally tender and the deeply flavored sauce is served over vermicelli or spaghettini alongside the meat.


Servings: About 8
Prep Time: About 20 minutes
Cook Time: 4–5 hours

Ingredients:

  • 1 yellow onion, chopped
  • 1 garlic clove, minced
  • ½ green bell pepper, chopped
  • 2 (28-ounce) cans tomato sauce
  • 1 small can tomato paste
  • ½ cup Burgundy wine
  • 1 bay leaf
  • 1 tablespoon granulated sugar
  • 1 teaspoon anise seed
  • ½ teaspoon freshly ground black pepper
  • 1 package Lawry’s Extra Thick & Zesty Spaghetti Sauce Mix
  • 1 (4-pound) round bone pot roast
  • Olive oil, for browning
  • Vermicelli or spaghettini, for serving

Instructions:

  1. Preheat the oven to 350°F.
  2. Heat a small amount of olive oil in a Dutch oven over medium-high heat.
  3. Add the pot roast and brown well on all sides. Transfer the browned roast to a plate and set aside.
  4. Add the chopped onion and green pepper to the same Dutch oven. Sauté for a few minutes, until the onion is nearly translucent.
  5. Reduce the heat and add the minced garlic. Cook briefly, taking care not to brown or burn the garlic.
  6. Add the tomato sauce, tomato paste, Burgundy wine, bay leaf, sugar, anise seed, black pepper and spaghetti sauce mix. Stir thoroughly to combine.
  7. Return the pot roast to the Dutch oven and spoon some of the sauce over the meat.
  8. Cover and transfer to the oven. Braise at 350°F for 4–5 hours, periodically spooning some of the sauce over the roast as it cooks.
  9. When the roast is very tender, remove it to a serving platter and separate or cut it into serving-size pieces.
  10. Remove the bay leaf and skim excess fat from the surface of the tomato sauce.
  11. Meanwhile, cook the vermicelli or spaghettini according to the package directions and drain well.
  12. Serve the pasta with the tomato sauce and tender pieces of pot roast.

Tip: Keep the oven at or below 350°F. The long cooking time concentrates the tomato sauce considerably, and excessive heat can cause it to scorch and darken. If the sauce appears to be getting too thick during the long braise, check it and adjust as necessary.

Source: Unknown