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Daube Spaghetti

This is a robust and delicious method of making spaghetti.  The original recipe came from Deep South Dishes.  I made a few adjustments. 

3 to 5 pound beef chuck or rump roast or if you what you can use large chunks of stew meat
2-3 tablespoons of vegetable or canola oil
2 large onions, chopped
2 stalks of celery, chopped
1 large green bell pepper, chopped
3 cloves of garlic, minced
2 tablespoons of tomato paste
1 can diced tomatoes
1 jar of your favorite marinara sauce (I like Emeril's)
1 small can of sliced mushrooms, drained or 8 fresh mushrooms, cleaned and sliced
1 tablespoon sugar
1/4 cup of beef broth (or red wine)
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1/4 teaspoon of freshly cracked black pepper
1/2 teaspoon of Cajun seasoning
3 teaspoon of Italian seasoning
1/2 tablespoon garlic powder
1/2 tablespoon of dried parsley
1 large bay leaf
1/4 teaspoon nutmeg

In a large stockpot, heat oil.  Add meat and brown.  Remove from oil.  Sautee' onion, celery, bell pepper and minced garlic in oil for 2-3 minutes.  Return meat to pot and add all other ingredients. Bring to a quick boil and then reduce heat to simmer.  Simmer for 2-3 hours.  Remove roast and cut into large chunks and return to sauce.  Continue to simmer for 2-3 more hours.  Serve on a bed of pasta.
You can use a crockpot to simmer the 6 hours on low.

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