Description
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!
Ingredients
- 4 pounds bone-in pork roast
- 3 teaspoons salt
- ¼ cup all-purpose flour
- ¼ 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
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon Italian-style seasoning
- ¼ teaspoon monosodium glutamate (MSG)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried rosemary, crushed
- ⅛ teaspoon ground nutmeg
- 4 (6 ounce) cans tomato paste
- 1 quart water
- 1 cup red wine
- ½ cup sliced black olives
- 1 cup fresh sliced mushrooms
- 8 anchovy fillets, mashed (Optional)
Servings: 28