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Italian Pot Roast With Spaghetti Recipe
|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)|
Serving size: Complete recipe
Calories 5938 Calories from Fat 2374
% Daily Value*
Total Fat 265 g407.2%
Saturated Fat 95.2 g476.2%
Trans Fat 0 g
Cholesterol 1152.5 mg384.2%
Sodium 5728 mg238.7%
Total Carbohydrates 438 g146.1%
Dietary Fiber 23.9 g95.8%
Sugars 51 g
Protein 471 g941.4%
Vitamin A 125.5% Vitamin C 167.8%
Calcium 105.9% Iron 412.1%
*Based on a 2000 Calorie diet
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.