Shredded Roast Spaghetti Sauce

May 09, 2023May 9, 20230 16
Shredded Roast Spaghetti Sauce Recipe
in Pasta

Prep

25 min

Cook

3 hours and 30 min

Ready In

3 hours and 55 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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 )

Nutrision Information

Servings Per Recipe
10
Calories
402
Sugar
9g
Fat
22g
This Shredded Roast Spaghetti Sauce recipe is a hearty and flavorful way to enjoy pork. The pork roast is seasoned, roasted, and shredded before being added to the sauce. The sauce is a tomato-based sauce that is flavored with a variety of seasonings and vegetables such as onion, garlic, and mushrooms. The use of red wine and anchovy fillets adds depth and complexity to the sauce. This dish is best served over your favorite pasta.

Instructions

1.Preheat oven to 450 degrees F
2.Rub the pork roast with 2 teaspoons of salt and the all-purpose flour. Place the roast in a roasting pan and place in the preheated oven. Roast for 30 minutes, then reduce the heat to 350 degrees F and continue roasting for an additional 2 hours or until the internal temperature of the roast reaches 145 degrees F.
3.In a saucepan, heat the olive oil over medium heat. Add the crushed garlic and chopped onion and cook until the onion is translucent. Add the bay leaves, celery salt, ground black pepper, white sugar, crushed red pepper flakes, Italian-style seasoning, monosodium glutamate, dried oregano, dried basil, dried parsley, dried rosemary, and ground nutmeg. Cook for 2 minutes.
4.Mix the tomato paste with 1 quart of water. Add this mixture to the saucepan with the seasoned garlic and onion mixture. Stir in 1 cup of red wine, 1/2 cup of sliced black olives, 1 cup of fresh sliced mushrooms, and the mashed anchovy fillets.
5.Shred the roast pork and add it to the tomato mixture. Cook for an additional 30 minutes or until the sauce has thickened to your desired consistency.
6.Remove the bay leaves before serving. Serve over your favorite pasta and enjoy!

PROS

This recipe is a hearty and flavorful way to enjoy pork in a pasta sauce.
The use of red wine and anchovy fillets adds depth and complexity to the sauce.

It is also a great way to use up leftover pork roast.

CONS

This dish can be high in sodium and calories.
Moderation is key.

It also requires some prep work and cook time, so it may not be a quick weeknight meal.

HEALTH & BENEFITS

Pork is a good source of protein and is rich in B vitamins and minerals such as zinc and phosphorus. However, it is important to choose lean cuts and practice moderation.
Tomatoes are rich in antioxidants such as lycopene, which has been linked to reducing the risk of certain diseases such as cancer and heart disease.

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