BEEF CASSEROLE WITH ONIONS
(Serves 6-8)

2 LBS. BEEF RUMP ROAST.

7 WHOLE CLOVES

3 LARGE ONIONS IN 1/2 " SLICES

10 OZ. SPAGHETTI

1/2 C. PARMESAN CHEESE

GRINDING OF BLACK PEPPER

 

 

OVEN: 250o

SEASON MEAT WITH SALT AND PEPPER AND TIE UP (IF NOT ALREADY TIED)
LINE BOTTOM OF ROASTING PAN WITH ONIONS.
PLACE MEAT ON TOP.
ROAST FOR 5 HOURS.

CUT STRING ON MEAT, SET ON PLATTER AND COVER WITH 1/2 THE ONIONS FROM THE ROASTING PAN.
COVER WITH FOIL AND PUT IN OVEN THAT IS OFF.

COOK SPAGHETTI TO AL DENTE.
PUT REMAINING ONIONS AND JUICE FROM PAN IN FOOD PROCESSOR OR FOLEY MILL.
TOSS DRAINED SPAGHETTI WITH ONION JUICE..
COOK ONE MINUTE ON LOW.
SERVE BEEF ON SPAGHETTI.

GRATE PARMESAN AND BLACK PEPPER OVER ALL.