Shredded Roast Spaghetti Sauce

Cooking Recipes Catalogue

This full-bodied pasta topper begins with a tender, shredded pork roast and then builds into a crescendo of flavors, including garlic, onion, bay leaves, chile peppers, oregano, basil, rosemary, parsley, nutmeg, tomato, wine, olives, mushrooms and anchovy

INGREDIENTS (for 2 servings):


  • 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.
  • 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.