Recipe For Shredded Roast Spaghetti Sauce


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)


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.