Shelly's Recipe

ITALIAN POT ROAST

Category: Roasts/Tenderloins - Pork

4 lb chuck roast
3 tbsp olive oil
4 clove garlic, minced
4 medium onions, chopped
1 cup dry red wine
3 tsp oregano
2 tsp thyme
1 tsp basil
6 bay leaves
1/4 tsp cinnamon
2 tsp salt
1 tsp hot sauce, pepper and sugar
6 cups water
2 (6 oz) cans tomato paste
1 (15 oz) can tomato sauce
1 (12 oz) pkg linguini
1/2 cup grated parmesan cheese

Brown meat slowly on all sides in hot olive oil in a Dutch oven. Remove meat and lower the heat. Add the onion and garlic and cook, stirring constantly, until onion is tender. Add red wine and spices, return meat to pan and mix the water, tomato paste and sauce together and pour over meat.

Bring to a full boil then lower heat and cover loosely. Simmer slowly about 3-4 hours, turning meat occasionally. When meat is tender, cook noodles and drain. Slice the meat and arrange over the noodles and cove with sauce. Sprinkle with cheese. Serves 8