- 2 tablespoons cooking oil
- 2 tablespoons butter or margarine
- 2 (2 pound) chuck roast
- 1 garlic clove, minced
- 1 small onion, chopped
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups hot water
- 3 (6 ounce) cans tomato paste
- 1 pound spaghetti, cooked and drained
- grated Parmesan cheese
- Heat oil and butter in a Dutch oven; brown roast evenly on all sides. Remove and set aside. Add garlic, onion and seasonings. Cook slowly for about 5 minutes, stirring constantly. Stir in water and tomato paste; blend well. Return roast to Dutch oven and spoon sauce over it. Cover and simmer for 2-1/2 to 3 hours or until the meat is tender. Remove roast; cut into slices. Serve with spaghetti and sauce. Sprinkle with Parmesan cheese if desired.