3# Beef Roast (round or shoulder)
4 Tbspns Clarified Butter
1 1/2 Tspn Kosher Salt
1/2 Tspn Fresh Ground Black Pepper
2 Cloves of Garlic - crushed & minced
1 Cup Dry Red Wine
1 Cup Tomato Sauce
3 Small White Onions - peel off the skin and cut off the ends only
2 Bay Leaves
Dash of Allspice
3 Whole Cloves

Melt the butter in a heavy pot (I used an enameled, oval shaped Dutch oven). Rub the salt & pepper onto both sides of the meat. Brown the meat on all sides in the butter. Deglaze the pot with the red wine, lower the heat, cover and cook for 1/2 hour. Push a clove into each onion and place in the pot along with the tomato sauce and spices. Cover and simmer for 2 1/2 hours. Serve with fresh spaghetti; using the pan juices as a sauce (this is even BETTER the next day!)