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Shredded Roast Spaghetti Sauce


"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!"
Original recipe yield: 3 1/2 quarts sauce.
Servings:
28

INGREDIENTS:

  • 4 pounds bone-in pork roast
  • 3 teaspoons salt
  • 1/4 cup all-purpose flour
  • 1/4 cup olive oil
  • 2 cups hot water
  • 3 cloves crushed garlic
  • 1 onion, chopped
  • 2 bay leaves
  • 1 teaspoon celery salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons white sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon Italian-style seasoning
  • 1/4 teaspoon monosodium glutamate (MSG)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary, crushed
  • 1/8 teaspoon ground nutmeg
  • 4 (6 ounce) cans tomato paste
  • 1 quart water
  • 1 cup red wine
  • 1/2 cup sliced black olives
  • 1 cup fresh sliced mushrooms
  • 8 anchovy fillets, mashed (optional)

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.