Italian Style Pot Roast

4 lb beef chuck shoulder pot roast; boneless
2 Tbs cooking fat
Salt and pepper to taste
1/2 cup onion; chopped
1/2 cup carrot
1/2 cup celery
6 oz tomato paste
8 oz tomato sauce
1/2 cup dry red wine
2 beef bouillon cubes
1 1/2 cup hot water; to dissolve above
1 tsp sugar
1 tsp basil
1/2 tsp oregano
1 lb spaghetti; or thin noodles
Parmesan cheese; grated

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Add onion, carrots, and celery; cook until vegetables are lightly browned, stirring often.

Add tomato paste, tomato sauce, wine, bouillon, sugar, basil, and oregano; mix well. Return meat to pan. Cover and simmer for 2 1/2 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat to a platter and keep warm. Skim excess fat.

If sauce is a little too thin, simmer, uncovered, until it is of desired thickness. Taste sauce and correct seasoning, if necessary, with salt and pepper. Meanwhile cook spaghetti and drain. Serve sauce over spaghetti and sprinkle with Parmesan cheese. Slice meat and spoon a little sauce over it.

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