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Shredded Roast Spaghetti Sauce

Shredded Roast Spaghetti Sauce

MARBALET

MARBALET

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 28 servings

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Nutrition

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  • 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

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

DELLASTAR12
3

DELLASTAR12

3/11/2004

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

SHARONRN187
0

SHARONRN187

12/13/2006

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

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