Launa's Spaghetti Sauce With Shredded Pork and Meatballs

Spaghetti Sauce
(Christopher Hope-Fitch/Getty Images)
  • 6 hrs
  • Prep: 0 mins,
  • Cook: 6 hrs
  • Yield: 12 to 15 Servings
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This unusual spaghetti sauce recipe is made with a pork roast and meatballs. Thanks to ​Launa for sharing this family favorite.

The sauce is cooked on the stovetop and it makes a big batch. Freeze extra sauce in an airtight container for 4 to 6 months.

What You'll Need

  • 1 boneless pork shoulder roast
  • 1 bunch green onions, sliced
  • 4 cloves garlic, minced
  • 2 cans tomato juice
  • 2 quarts tomatoes, chopped
  • 12 ounces tomato paste (2 small cans)
  • 2 cans (8 ounces each) tomato sauce
  • 5 teaspoons Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Meatballs
  • 1/4 pound ground sausage
  • 1 1/2 pounds ground beef
  • 2 ribs celery, minced
  • 1 1/2 cups dry bread seasoned bread crumbs

How to Make It

  1. In a large pot brown pork roast in 2 tablespoon oil. Once browned add garlic and onions. Cook for 10 minutes on med-low heat until green onions are limp. DO NOT BROWN GARLIC.
  2. Add tomatoes, tomato sauce, tomato paste, tomato juice, Italian seasoning, and salt and pepper. Simmer without the lid for at least six hours stirring occasionally to prevent scorching.
  3. After six hours remove pork roast and let cool. While the pork roast is cooling combine the ground sausage, beef, minced celery, and bread crumbs. Shape the mixture into meatballs and drop them into the sauce. Simmer for one hour.
  1. Tear or shred the pork roast, discarding excess fat. Add the meat to the sauce.
  2. Cook 1 medium package of spaghetti according to package directions. Drain and rinse. Serve sauce over spaghetti.

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