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!

• Calories: 243 Calories

Ingredients

• 2 teaspoons white sugar
• ⅛ teaspoon ground nutmeg
• ¼ cup all-purpose flour
• 1 onion, chopped
• 2 cups hot water
• 3 teaspoons salt
• ¼ cup olive oil
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon ground black pepper
• ½ teaspoon dried oregano
• 2 bay leaves
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• 3 cloves crushed garlic
• 1 teaspoon celery salt
• 1 cup fresh sliced mushrooms
• ½ cup sliced black olives
• ½ teaspoon dried rosemary, crushed
• 1 quart water
• 1 cup red wine
• ¼ teaspoon monosodium glutamate (MSG)
• 1 teaspoon Italian-style seasoning
• 4 (6 ounce) cans tomato paste
• 4 pounds bone-in pork roast
• 8 anchovy fillets, mashed (Optional)

Recipe Instructions

Step 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.

Step 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.