5 lb. roast
1/2 c. olive oil
6 to 8 yellow onions, diced
5 pods garlic, diced
1 lg. can tomatoes
1 can mushrooms
1 1/2 c. water
1 tsp. sugar
1/2 tsp. allspice
1/4 tsp. cloves
Salt & pepper to taste
1 lb. thin spaghetti

Brown roast in olive oil, in large Dutch oven on all sides. Remove roast and brown onions, garlic (this will take about 45 minutes). Brown them until dark but do not let them burn, scrape the bottom of the pot frequently. Drain the can of tomatoes, reserving all the liquid. When onions are brown, add the drained tomatoes and cook until all liquids seem to disappear. Add the reserve liquid from the tomatoes and all the remaining ingredients, and roast. Cover and cook very low for at least 4 hours. Serve over cooked spaghetti.