Ingredients:

2 pound beef pot roast, or veal
1 1/2 cups peeled tomatoes
1/2 cup dry red wine
5 medium onions, finely chopped
4 cloves garlic, halved
1/2 cup butter
Spaghetti for 6
6 Tblsp grated cheese
salt
Pepper

Make cuts in the meat at various points and insert the halved garlic cloves. Salt and pepper the meat then place it in a heavy pot with the butter, oil and onions. Sautee until the onions are translucent, about 5 minutes. Add the wine, tomatoes and a little water. Simmer, covered, for about an hour.

When the spaghetti is finished cooking and has been drained, distribute it evenly between six plates. Remove the meat from the sauce and cut into six servings. Combine the meat with the spaghetti and then pour sauce over the the meat and spaghetti. Sprinkle with grated cheese.