Dida's Roast with Wine Sauce

The following is a recipe  originally prepared by Bob's and Mike’s grandfather  (Dida) who immigrated from Yugoslavia.  It was  passed on to their mother, Izetta, who made it frequently and passed the recipe on to her sons and their wives. This traditional, hearty, family meal was common on a weekend night served with lots of french bread and good hearty wine.

Soften the dried mushrooms by adding them to a cup of boiling water. Set aside while preparing the sauce. Salt and pepper chuck roast and brown in a large Dutch oven with 1 tbsp. oil. After both sides are brown remove from pan.  Add another tbsp. of oil and add chopped onions, celery and garlic, sauté till soft. Add the cans of chopped tomatoes, tomato sauce, tomato paste and wine. Bring to a simmer and add the spices and seasonings. Drain the mushrooms but save the water that they soaked in. Add the water to the sauce and chop the mushrooms and add as well.  After everything is blended and simmering, add the roast back in.  Make sure that the sauce is covering the meat. When it all comes to a boil again turn to a simmer, cover and let cook for 2 hours. Turn the roast over, cover and cook for at least another hour or until the roast ,when pierced with a fork ,it is very tender and falling apart. Cook the pasta and drain. Arrange the pasta on a platter and cover with most of the sauce, reserving some to pass at the table. Cut the roast into thick slices against the grain and lay on top of the pasta. Add a little of the remaining sauce. Sprinkle with  parmesan cheese.