Shredded Roast Spaghetti Sauce

2
MARBALET 46

"What a great use for left over roasts! Note: This recipe makes about 3 1/2 quarts sauce, enough for 4 pounds of spaghetti; since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. Or give the sauce as a gift to a special friend, co-worker, relative or neighbor!"

Ingredients

{{adjustedServings}} servings 243 cals
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Original recipe yields 28 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  1. Season pork roast with salt to taste; dredge in flour. Heat oil in a large pot. Brown roast slowly, on all sides, in hot oil. Add hot water; cover and cook slowly for 3 hours or until meat almost falls apart. Tear meat into small pieces with a fork.
  2. To pot add the garlic, onion, bay leaves, celery salt, black pepper, sugar, chile pepper, seasoning, monosodium glutamate, oregano, basil, parsley, rosemary, nutmeg, tomato paste, water, wine, olives, mushrooms and anchovy fillets (if desired). Stir together, cover pot tightly and let simmer over low heat for 2 hours, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency.
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Reviews

2
  1. 4 Ratings

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This recipe is very good. It takes a long time but the results are very tasty.

don't need as many spices as the flavor from the pork makes all the difference I found