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Finely chopped and mixed together 1 bunch Italian parsley, 2 heads garlic, 1 stalk of celery, 1 green bell pepper, 1 bunch green onions, 1 red onion.
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Put oil and butter in large, oven-proof Dutch oven over medium heat.
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Slowly stir in flour and continue stirring until the flour smell is gone.
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Add tomato paste and stir some more.
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Pour in tomato puree a little at a time while continuing to stir then put in all the finely chopped fresh vegetables.
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Add in sugar and all listed spice.
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Sear roasts and add to the sauce. Cover pot and cook on medium for 30 to 45 minutes, meanwhile pre-heat oven to 325 f.
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After it’s cooked for 35 minutes put it in the oven and cook in there for 3 hours or until roasts are fall-apart tender.
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Add mushrooms in the last ½ hour.
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Remove from oven and stir in grated cheese.
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Pull roasts out and allow to rest for about 30 minutes then slice meat and serve with sauce or make pasta and serve sauce with pasta.