shredded roast spaghetti sauce

Ingredients

• Servings: 3
• 4 pounds bone-in lamb 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
• 1/2 cup sliced black olives
• 1 cup fresh sliced mushrooms
• 8 anchovy fillets, mashed (optional)

Recipe

• season lamb roast with salt to taste; dredge in flour. heat oil in a large pot. brown roast slowly, on all sides, in hot oil. add hot water; cover and cook slowly for 3 hours or until meat almost falls apart. tear meat into small pieces with a fork.
• 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, , olives, mushrooms and anchovy fillets (if desired). stir together, cover pot tightly and let simmer over low heat for 2 hours, stirring occasionally. remove cover and continue cooking until sauce thickens to desired consistency.