Spaghetti with Braised Beef and Sweet Sausage

 

This is a combo recipe.  I took parts from a couple of recipes.  The braised beef is from Cooks Country Italian  pot roast, part of the sauce is from my original recipe found here

 The night I cooked this we had a family dinner and my sister in law came too.  When she first tasted the sauce and meat she said "oh this taste a lot like the sauce my Italian neighbor used to make."  To me that's a real compliment.   Growing up I had some friends that were Italian and every Sunday Linda and Delores's Mom used to make an Italian feast, well to me it was.  The pasta, sauce and meat she always had was just out of this world delicious. 

Printable
Ingredients:
3-4 lbs blade chuck roast, cut into large pieces
3-4 link of Italian sausage (I used sweet and hot)
2 TBL olive oil
3-4 cloves garlic
2 stalks celery, chopped
1 carrot chopped
1 large onion, chopped
2 TBL tomato paste
2 tsp flour
1/2-3/4 red wine
14.5 oz can diced tomatoes
2 fresh thyme springs
2 TBL fresh basil chopped.
Pasta
Directions:

In a dutch oven put about 2 TBL olive oil, add your meat and brown on all sides.  Remove the meat the add 1 chopped onion, 3 cloves of garlic, 2 stalks of celery chopped, 1 carrot chopped.  Cook until onions caramelize, then add 2 TBL tomato paste, stir until well combined.  Add salt and pepper to taste.   Add 2 tsp flour, stir well.  Then add about 1/2 - 3/4 cup red wine (the kind you would drink)  Add about 14.5oz can of tomatoes, add water if needed. Toss in 2 fresh thyme springs and 2 TBL fresh chopped basil. Place meat back into sauce cover and put in pre heated 300degree oven and cook for about 2 1/2 hours.  At this point you can add some of the other sauce, heat all the way through.  Cook pasta, plate and serve.

Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things You love.
Donna