CREOLE SPAGHETTI AND DAUBE

Creole Spaghetti and Daube image

Provided by Donna Graffagnino

Categories Beef

Time 4h45m

Number Of Ingredients 23

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

Steps:

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!