Photo: Eaters Collective
Shredded Roast Spaghetti Sauce
25 ingredients
3 1/2 quarts sauce
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
1241
Calories
75g
Protein
42g
Fat
136g
Carbs
Counts 22 of 23 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 (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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes