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.
- 1 boneless pork shoulder roast
- 1 bunch green onions (sliced)
- 4 cloves garlic (minced)
- 2 cans tomato juice
- 2 quarts tomatoes (chopped)
- 2 (6-ounce) cans tomato paste
- 2 (8-ounce) cans tomato sauce
- 5 teaspoons Italian seasoning
- Salt (to taste)
- Pepper (to taste)
- 1/4 pound ground sausage
- 1 1/2 pounds ground beef
- 2 ribs celery (minced)
- 1 1/2 cups dry bread seasoned bread crumbs
Gather the ingredients.
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.
Add tomatoes, tomato sauce, tomato paste, tomato juice, Italian seasoning, and salt and pepper. Simmer without the lid for at least 6 hours stirring occasionally to prevent scorching.
After 6 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.
Drop them into the sauce. Simmer for one hour.
Tear or shred the pork roast, discarding excess fat. Add the meat to the sauce.
Cook 1 medium package of spaghetti according to package directions. Drain and rinse.
Serve sauce over spaghetti.
- Garlic can burn very easily. So, take care not to overcook it.