Recipe by MARBALET
"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!"
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bone-in pork roast
ground black pepper
crushed red pepper flakes
monosodium glutamate (MSG)
dried rosemary, crushed
4 (6 ounce) cans
sliced black olives
fresh sliced mushrooms
anchovy fillets, mashed
This recipe is very good. It takes a long time but the results are very tasty.
don't need as many spices as the flavor from the pork makes all the difference I found
* Percent Daily Values are based on a 2,000 calorie diet.
Shredded Roast Spaghetti Sauce
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
** Calories: 243
** Calories from Fat: 163
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