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Add a photoServings: 12
Ingredients
- 1 to 2 pound chuck pot roast
- 1 clove of garlic
- 2 tbsp. vegetable oil
- 2 tbsp. butter
- 1 clove of garlic, chopped
- 1 sm. onion, minced
- 1 teaspoon thyme
- 2 teaspoon oregano
- 1/8 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 (6 ounce.) cans tomato paste
- 3 1/2 c. water
- 1 pound spaghetti, uncooked
- Grated Parmesan or possibly Romano cheese
Directions
- Make 4 slits in roast and insert garlic. Tie meat to hold if necessary. Heat oil and butter in large kettle. Brown slowly on all sides. Remove meat and lower heat. Add in chopped garlic and next 6 seasonings. Cook gently about 5 min, being careful not to burn. Return meat.
- Mix tomato paste with water and pour over meat (usually mix water and paste in blender). Bring to full boil. Cover loosely, simmer about 2 hrs, turning meat occasionally. When meat is tender and sauce is thickened, cook spaghetti. Drain and put in large shallow dish. Cover with most of sauce, sprinkle with cheese and mix lightly. Serve remaining sauce and slice meat.
- If you would like more sauce - use 1 (18 oz) tomato paste and 5 1/2 c. of water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 328 | |
| Calories from Fat 121 | 37% |
| Total Fat 13.62g | 17% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.06g | |
| Cholesterol 47mg | 16% |
| Sodium 383mg | 16% |
| Potassium 343mg | 10% |
| Total Carbs 31.83g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.99g | 2% |
| Protein 18.83g | 30% |
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