Shredded Roast Spaghetti Sauce

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shredded Roast Spaghetti Sauce to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shredded Roast Spaghetti Sauce, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Season pork roast with salt to taste; dredge in flour

Step 2: Technique & Execution

Heat oil in a large pot

Step 3: Technique & Execution

Brown roast slowly, on all sides, in hot oil

Step 4: Technique & Execution

Add hot water; cover and cook slowly for 3 hours or until meat almost falls apart

Step 5: Technique & Execution

Tear meat into small pieces with a fork

Step 6: Technique & Execution

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)