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Prep Time: 420 Minutes Cook Time: 420 Minutes |
Ready In: 840 Minutes Servings: 12 |
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Time & love is all you need. Sauce could be used for any Italian dish. Ingredients:
3 quarts tomato sauce |
6 ounces tomato paste |
2 medium yellow onions, coarsely chopped |
1/2-1 head garlic, finely chopped |
1/3 cup dehydrated mushroom pieces |
1 large black olives, coarsely chopped (optional) |
1/4 cup italian seasoning |
2 tablespoons dried basil |
2 tablespoons olive oil |
1 (2 lb) rump roast |
3 cups dried polenta |
12 cups water |
1 1/2 lbs mozzarella cheese, shredded |
1 cup parmesan cheese, grated |
Directions:
1. Combine tomato products, mushrooms, olives, and seasonings in large crock pot and turn on low.
2. Brown onions and garlic with olive oil until soft.
3. Transfer to crock pot Using the same pan, brown each side of the roast 5-7 minutes.
4. Transfer to crock pot making sure the sauce covers the roast completely.
5. Cook for 6 hours.
6. remove roast.
7. Roast edges should flake then pulled with fork.
8. Shred about 1/3 of roast and return to the sauce.
9. The remaining intact roast makes the best sandwiches or a side dish to pasta served with this sauce.
10. If you find the sauce to be bitter, add finely shredded carrot to taste.
11. Allow sauce to cool completely.
12. Set aside.
13. Combine and cook polenta and water over low heat in large pot.
14. The water should be mostly absorbed and it should look like cream of wheat.
15. Let polenta cool (it will firm up).
16. Set aside.
17. Combine cheeses.
18. Set aside.
19. Preheat oven to 400 and spray non-stick cooking spray to 9x13x2 baking dish generously.
20. Begin layering with thin layer of sauce.
21. Then 1/2 inch thick of polenta, then cheese, then sauce again.
22. Repeat polenta-cheese-sauce at least once or until dish is nearly at the top.
23. Top with cheese.
24. Cover with foil and prepare oven for probable spill over .
25. Bake covered for 45 minutes.
26. Finish by baking another 15 minutes uncovered or until the middle is hot.
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