Ingredients: |
Ingredients: 3 med. onions
6 lb. pork roast (shoulder or butt)
6 lb. chuck roast
1 gal. tomato puree
1 gal. crushed tomatoes
Oregano, sweet basil, salt, pepper, sugar, nutmeg
3 large containers grated Parmesan cheese
4 lbs spaghetti pasta
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Directions: |
Directions:Sauce:
In very large pot, pour in the tomato puree, crushed tomatoes and 2 chopped onions. In another pan brown the roasts on all sides and add to the pot of tomatoes. Add basil, oregano, salt pepper and sugar. Cook for at least 5 hrs. When sauce is done, remove the meat and shred. In lg skillet, cook 1 chopped onion in margarine, until soft, add shredded meat, parmesan cheese, and nutmeg.
Pasta: Boil one pound of pasta at a time for no more than 10 min. Pasta should be very Al dente. Drain pasta. In large skillet, melt a cube of butter, add pasta, Parmesan cheese and nutmeg. Cook until butter and cheese are absorbed, and spaghetti is slightly browned . Add enough sauce to just coat the spaghetti. You will do this 2 more times. Do not cook all of the spaghetti at the same time.
Butter a large baking dish and coat with Italian bread crumbs. Put a layer of spaghetti in the bottom, then a layer of meat. Repeat cooking more pasta for the next layer, then meat, do as many layers as you want, but end with pasta. Pack it down firmly with your hands. Cover the pasta with bread crumbs and drizzle some olive oil on the top. Cover with foil and bake at 375º, for 45 minutes, remove foil and bake another 15 minutes to brown and crisp the top. Put a plate or tray on the top of the baking dish and flip it over on the plate. Slice like a pie. Put extra sauce in a bowl to serve with the Pasta Forno. This will feed a large family.
You could make two and freeze one for another meal. |
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