Heat oil in
large heavy saucepan or Dutch oven. Add roast and brown slowly and well
on all sides. Sprinkle with salt. Drop carrots, celery and onion into
hot fat and cook and stir until they are lightly browned. Add wine,
consommé, tomato paste, anchovies, bay leaf and garlic. Cover and simmer
until meat is tender, about 3 hours.
in heavy skillet. Add mushrooms and cook gently 3 minutes, stirring. Add
to toast and sauce and continue cooking gently, covered, about 30
minutes more or until roast is very tender. Lift roast out onto
hot platter and keep warm. Cook sauce over moderate heat, uncovered,
until it thickens like a spaghetti sauce. Slice meat and put on serving
plates. Add spaghetti to each plate and spoon sauce over all.