Maude's Courtyard
Bed and Breakfast

Kennebunkport, Maine

Heritage Recipe

Mama Jo D'Ascanio's
Italian Pot Roast

This is a keepsake recipe that long survived as a Sunday tradition when we went to Nana's house, and it continues to be a favorite in our family. It's worth taking the time to prepare. We're lucky -- Mom still makes it for us!

Make a pot roast the way they do in the Old Country, with an imaginative blend of herbs and spices. For the secret to the real Italian flavor, make your sauce with tomato paste!

Ingredients

4 pounds lean (blade-bone in) chuck roast

3 Tablespoons olive oil

4 garlic cloves, crushed

4 medium onions, chopped

3 teaspoons oregano

2 teaspoons thyme

1 teaspoon and 6 whole leaves basil

1/4 teaspoon cinnamon

2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon sugar

Four 6-ounce cans tomato paste

6 cups of water

1-1/2 pounds thin noodles

Grated Parmesan cheese

Chopped chives

Brown meat slowly on all sides in hot olive oil. Remove meat and lower the heat. Add garlic, sugar and seasonings. Simmer about 5 minutes, being careful not to burn. Return meat to pot. Mix tomato paste with water and pour over meat. Bring to a full boil, then lower heat and cover loosely. Simmer slowly about 3 to 4 hours, turning meat occasionally.

When meat is tender, cook noodles and drain. Slice the meat and arrange over noodles and cover with sauce. Sprinkle with cheese and chives as desired.

Serves: about 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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