Italian Style Rump Roast

                                             
Ingredients:
- 2tbsp cooking oil 30ml
- 4to 5-lb rump roast of beef 1.8 to 2.2-kg
- 1tsp salt 5ml
- 1/2cup chopped carrots 125ml
- 1 1/2cup chopped celery 375ml
- 1/2cup chopped onion 125ml
- 1cup dry red table wine 250ml
- 10-oz can consommé 284-ml can
- 5 1/2-oz can tomato paste 156-ml can
- 6 anchovy fillets, finely copped 6
- Small piece bay leaf small piece
- 2 cloves garlic, crushed 2 cloves
- 2tbsp butter 30ml
- 1/2 lb mushrooms, sliced hot cook spaghetti 225ml

Method:
Heat oil in large Rachael Ray pan. Add roast and brown slowly and well on all sides. Sprinkle with salt. Drop carrots, celery and onion into hot fat and cook and stir until they are lightly browned. Add wine, consommé, tomato paste, anchovies, bay leaf and garlic. Cover and simmer until meat is tender, about 3 hours.

Heat butter in heavy skillet. Add mushrooms and cook gently 3 minutes, stirring. Add to roast and sauce and continue cooking gently, covered, about 30 minutes more or until roast is very tender. Lift roast out unto hot platter and keep warm.

Cook sauce over moderate heat, uncovered, until it thickens like a spaghetti sauce. Slice meat and put on serving plates.
Add spaghetti to each plate and spoon sauce over all.

I hope you enjoy !