Instructions: 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 4 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.

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