3 lb Beef Roast

1/2 ts Oregano Leaves

1/2 ts Basil Leaves

3 ts Salt

1/2 ts Parsley, Finely Chopped

1/4 c Flour

1/2 ts Rosemary Leaves, Crushed

1/4 c Olive Oil

2 c Hot Water

1/8 ts Nutmeg, Fresh Ground

4 Garlic, Squashed

24 oz Tomato Paste

1 Onion, Finely Chopped

1 qt Water

2 Bay Leaves

1 c Red Wine, Dry

1 ts Celery Salt

1/2 c Ripe Olives, Sliced

1 ts Black Pepper

1/2 c Stuffed Olives, Sliced

2 ts Sugar

8 oz Canned Mushrooms

1/2 ts Red Pepper, Crushed

4 lb Spaghetti

1 tb Season-All

Parmesan Cheese, Grated 1/4 ts MSG

Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency. Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable.