Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        beef roast
   2                    bay leaves
     1/2  teaspoon      oregano leaves
   1      cup           red wine -- dry
     1/2  teaspoon      basil leaves
   1      teaspoon      celery salt
   3      teaspoons     salt
     1/2  cup           ripe olives -- sliced
     1/2  teaspoon      parsley -- finely chopped
   1      teaspoon      black pepper
     1/4  cup           flour
     1/2  cup           stuffed olives -- sliced
     1/2  teaspoon      rosemary leaves -- crushed
   2      teaspoons     sugar
     1/4  cup           olive oil
   2      4 oz can      mushrooms
   2      cups          hot water
     1/2  teaspoon      red pepper -- crushed
     1/8  teaspoon      nutmeg -- fresh ground
   4      pounds        spaghetti
   4                    garlic -- squashed
   1      tablespoon    season-all
   4                    tomato paste -- 6 oz cans
                        parmesan cheese -- grated
   1                    onion -- finely chopped
     1/4  teaspoon      msg
   1      quart         water

Preparation:

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.