I used ground pork and also added mushrooms..very delicious will definately make again
This had a nice flavor to it a nice change from my regular sauce. Will be making this again! Thanks.
Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine and I well-browned the meat prior to simmering. A delicious recipe.
Wonderful! I opted to cut the pork in 1 inch cubes which lessened the cooking time to about 2 hours. The pork is so tender.... melts in your mouth. At first I thought the amount of dried herbs to be excessive but it all mellows out in the end. The final product is a hearty yet light tasting sauce. I served it farfale pasta. Simple recipe simple ingredients - can't get any better than this!
I used 1 lb hot and 1 lb sweet sausage instead of the pork. The hot sausage gave this sauce the extra kick it was missing. My friends always ask me to make it for Soprano's Sunday.
This recipe is great as written. I always have to make some adjustments because of preference. I browned 1 lb of hot italian sausage and added to the pork shoulder and some diced up pancetta. I did not brown the pancetta just added it to the meats. Instead of white wine which is fine I used two cups of red wine. Let is simmer all day long. Freezes well and gets better with age!
While this recipe is an interesting twist on traditional spaghetti it leaves something to be desired. I followed the recipe exactly (except for using a sugar substitute) but there just wasn't enough umph. I believe more garlic and maybe a little heat would benefit this sauce. On the bright side the pork is incredibly tender in about 3 1/2 hours. I served it on bowties with garlic bread but I think it would go well with rice after the spice additions. Also this recipe makes A LOT!!! I froze two large bags of it. This would be easy in a crock pot too.
This was a delicious recipe. Only changes I made was to first brown the roast on all sides and set aside. Then I sauteed the onions and garlic. Also I used about 1 cup of red wine instead of the white. The smells will drive you crazy during the 4-5 hours.
This was a good base recipe. I used ground pork instead of the shoulder. I brown the ground pork first before adding to the ingredients. I also added to the sauce some meatballs hot italian sausage and chicken thighs for extra flavour and removed them from the sauce for a meal. I used the sauce on spaghetti and homemade gnocci. Also I used about 3 cups of white wine in this dish - it helped give it more flavour as it was a bit bland at first. I would suggest only using 2 cups if you don't add the meatballs sausage and chicken. I will make this again.
