110: READ: Heat a 5 qt Dutch oven.
120: READ: Place 1 tablespoon of olive oil in pan.
130: READ: When oil is hot let meat sizzle for a minute or 2 on all sides.
140: READ: Brown the meat on all sides.
150: READ: While the meat browns, dice all.
160: READ: After the beef is brown on all sides add onions,
garlic, zucchini and spices to pan.
170: READ: Let veggies start to brown, stirring fast and Frequently.
180: READ: Just as veggies start to brown add the Tomatoes.
190: READ: Lower the heat to simmer.
200: READ: Stir to loosen the browned meat juices on the bottom of the pan.
210: REM: Incorporate them into the sauce for flavor.
220: READ: Cover with close fitting lid and allow to simmer
for about 2 1/2 -3 hours, stirring about once an
230: REM: Internal temp of the meat should reach 140-150 degrees.
240: READ: Remove the meat and allow to rest on cutting board.
250: READ: Stir into the juice in the pan a 6 oz can tomato paste.
260: READ: Let simmer for another five minutes.
270: READ: Add Romano cheese to sauce.
280: READ: Let simmer another five minutes.
290: READ: Remove from heat.
300: READ: Slice Roast.
310: REM: Serve with Garlic bread, Salad, Garlic and Penne Pasta.
320: REM: Makes plenty of sauce Serves a whole Bunch (8-10) easily.
330: REM: For desert try Vanilla Ice cream with a teaspoon of Sambuca on top,
and 2 or 3 fresh coffee beans on top.
340: REM: Crunch the beans between your teeth, then eat ice cream with
350: REM: Eliminates Garlic Breath - Yummiest way I know.
400: TYPE: Variations
410: REM: Substitution, additions or alterations are
420: READ: 10 minutes before finishing, add 1 cup sliced mushrooms.
430: READ: If green peppers are available, throw 'em in!