Creole Spaghetti and Daube

5
Donna Graffagnino

By
@StillWild

(Pronounced "dobe", and rhymes with robe), this traditional Italian recipe has been passed down for generations. The flavors become more intense when it sits in the refrigerator a day or two or served as leftovers. If you've never tried beef roast in spaghetti sauce, you don't know what you've been missing!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
45 Min
Cook:
4 Hr
Method:
Stove Top

Ingredients

  • 1 Tbsp
    bacon grease
  • 1 Tbsp
    olive oil; or 2 tbsp if not using bacon grease
  • 3 - 3 1/2 lb
    boneless chuck roast
  • 2
    onions, chopped
  • 1/2 bunch
    green onions, sliced fine
  • 1/2 c
    celery, diced
  • 1/2 c
    bell pepper, chopped
  • 6 oz
    tomato paste
  • 16 oz
    tomato sauce
  • 1 can(s)
    whole or diced tomatoes (optional)
  • 3 c
    beef broth
  • 1/4 - 1/2 c
    burgundy wine
  • 1 tsp
    oregano, dried or italian seasoning
  • 2 Tbsp
    fresh chopped basil, or 1 tbsp dried
  • 6-8 clove
    garlic, minced
  • 1 Tbsp
    granulated garlic
  • 1 Tbsp
    granulated onion
  • 2
    bay leaves
  • 1/2 tsp
    sugar
  • ·
    salt & pepper to taste
  • 1 lb
    fresh mushrooms, sliced
  • 8-10
    cooked meatballs (optional)
  • ·
    chopped fresh basil for garnish

How to Make Creole Spaghetti and Daube

Step-by-Step

  1. Cut chuck roast into 1 1/2 to 2 inch cubes and pat dry with paper towel. In a heavy dutch oven heat the bacon grease and oil until hot. Add some of the meat and sear on all sides. Cook the meat in batches and don't over crowd the pot or the meat will steam instead of sear. When nicely browned remove meat to a plate and set aside.
  2. To the drippings in the pot add chopped onions, green onions, celery and bell pepper and saute on low until onions are tansparent but don't let them brown. Add tomato paste, tomato sauce and minced garlic; cook down for about 5 minutes stirring constantly to prevent scorching.
  3. Add wine and beef stock, oregano, basil, granulated garlic & onion, bay leaves, sugar and salt & pepper to taste.
  4. Simmer stock for about 30-45 minutes, adding more beef stock as needed to keep sauce fairly thin. Add meat back to pot, along with juices from meat, cover with a splatter screen or off-set the lid so steam can escape without splattering sauce all over the kitchen, and cook for 2-3 hours. Taste for seasoning and adjust to taste.
  5. As sauce begins to thicken, add fresh mushrooms and and meatballs (optional). When desired thickness is reached, taste for seasoning once more and ladle over spaghetti and garnish with chopped fresh basil. Serve with crusty french bread and fresh grated parmigiana reggiano. Enjoy!

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