Recipe - Gravy Meat And Spaghetti

6 Cloves Garlic; Diced Fine
1 cup Onion; Chopped
1 cn Tomatoes; Red Ripe, Drained
1 cup Tomato Paste
1 cup Tomato Sauce
One half cup Water
1 teaspoon Ground Black Pepper
1 tablespoon Salt
2 pound Boneless Chuck Roast
One fourth cup Sugar
14 ounce Spaghetti
Olive Oil

Combine garlic, onion, tomatoes, tomato paste, toamto sauce, water, pepper,
and salt. Bring to a boil in a pan large enough to hold roast. When
boiling, add roast and reduce to a simmer. Cover. Simmer 3 One half hours,
stirring every 30 minutes to keep roast from scorching on bottom. Remove
roast. Add sugar to sauce in pan and simmer another 30 min. Cook spaghetti
in boiling salted water until tender. Drasin and add enough olive oil to
keep it from being sticky. Arrange spaghetti on plate, top with slices of
raost, then top roast with gravy.

NOTES : From _ Real American Food_, by Jane and Michael Stern

Recipe by: Brandy Pete's, Boston

Posted to MCRecipe Digest V1 #984 by Suzy Wert SuzyWert@aol.com on Jan
4, 1998