Recipe: Carrot Sauce with Spaghetti (using beef round roast)

CARROT SAUCE WITH SPAGHETTI

3 lbs. bottom round roast
1/4 lb. finely minced salt pork
1/4 cup olive oil
5 lbs. onions, chopped*
Celery heart with leaves, chopped
water
2 lbs. carrots, diced
Salt and pepper (to taste)
Dash of Gravy Master
1 lb. spaghetti

In 8-quart pot, brown roast and salt pork well in oil.

Remove meat, add onions to pot and saute.

Add chopped celery, stir. Return meat to pot, add enough water to cover meat. Add carrots, salt, pepper and a dash of Gravy Master. Stir well, cover and simmer for 1 1/2 hours or until meat is tender.

Cook spaghetti according to package directions. Pour carrot sauce over spaghetti. Slice meat and serve on side with same sauce.

Adapted from unknown source

*I would adjust the amount of chopped onion to 2 lbs. Even though they will cook down, 5 lbs. seems like too much to me. - Betsy