Instructions: Make slits in pot roast using paring knife. Wrap garlic slices in 1/2-inch bacon pieces and insert in pot roast. Season roast and spareribs with salt and black pepper to taste.

Heat 1 tablespoon olive oil in large skillet over medium-high heat and brown meats, about 15 minutes. Remove from skillet and set aside.

Add broth and water to pan drippings. Heat slowly, scraping bottom of skillet to loosen brown bits.

In large, heavy-bottomed pot, heat remaining olive oil and minced bacon over medium heat. Add onions and saute until golden brown. Add ground beef, breaking up clumps of meat. Add 2 teaspoons salt, MSG if using, allspice, white pepper and 1/4 teaspoon black pepper. Stir until ground beef is browned, 8 to 10 minutes.

Add pot roast and spareribs to onion mixture. Add parsley and pressed garlic and stir to mix evenly. Add flour, stirring constantly until absorbed. Pour wine over meat in pot and stir until evaporated.

Add tomatoes and cook 5 minutes. Add tomato sauce. Pour broth, water and pan drippings over meat mixture. Simmer on medium low heat, covered, until pot roast and spareribs are tender, about 1 hour. Stir often.

Cook mostaccioli in large pot of salted water until al dente, 10 to 12 minutes. Drain. Slice pot roast and arrange on platter with ribs. Add mostaccioli to sauce and mix. Cover meat with sauce and serve.

This recipe yields 12 servings.

NOTES : Dolores Lisica contributed this recipe to the first volume of "Around the World, Around Our Town"

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