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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 10 |
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A recipe I copied from a library book. Ingredients:
3 lbs boneless beef rump roast |
1 tablespoon vegetable oil |
2 teaspoons vegetable oil |
2 cups onions, chopped |
2 cups bell peppers, chopped (red or green) |
2 garlic cloves, chopped |
1 cup tomato sauce |
1 cup red wine |
2 tablespoons fresh basil, chopped, fresh |
2 tablespoons fresh parsley, chopped, fresh |
1 teaspoon salt |
1/2 teaspoon oregano |
1/2 teaspoon pepper |
4 cups carrots, chopped |
5 cups spaghetti, cooked, hot |
Directions:
1. Preheat oven to 325°F.
2. Place meat on a rack in a roasting pan and roast until rare, about 1 hour.
3. In a Dutch oven heat oil over medium-high heat; add roast, onions, peppers, and garlic and sear meat on all sides, stirring vegetables to prevent burning.
4. Add remaining ingredients except carrots and spaghetti, and stir to combine.
5. Reduce heat to low, cover pot, and let simmer for 1 hour, turning meat occasionally.
6. Add carrots, cover, and cook until tender, about 30 minutes.
7. Remove meat from pot and keep warm.
8. Remove half of the liquid and half the vegetables from pot, in a blender container, in batches (no more than 2 cups at a time), process liquid and vegetables until smooth.
9. Combine with mixture remaining in pot and if necessary, reheat.
10. Slice roast and pour sauce over meal, serve each portion with 1/2 cup spaghetti.
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