Porkaghetti platter
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Pork blade stks. 1/2\" thick | |
| ⅛ | teaspoon | Pepper |
| 1 | can | Tomato sauce (15 oz.) |
| 1 | tablespoon | Instant minced onion |
| ½ | teaspoon | Rosemary |
| 2 | cups | Sliced mushrooms |
| 1 | pack | Spaghetti (7 oz.) |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Lard or drippings |
| ⅔ | cup | Water |
| ½ | teaspoon | Oregano |
| ⅛ | teaspoon | Garlic pwdr. |
| ½ | cup | Stuffed green olives, 1/2's |
| Grated Romano cheese | ||
Directions
Cut pork steaks into strips, ¼" thick & 2 to 3 inches long.
Combine flour, salt and pepper; dredge pork, reserve excess flour.
Add tomato sauce, water, onion, oregano, resemary and garlic powder.
Stir to combine. Cover tightly and simmer 45 minutes or until meat is tender. Stir in mushrooms and olives, continue to cook covered for 15 min. Cook spaghetti according to directions, drain and arrange on platter. Serve meat and sauce with spaghetti. Sprinkle with Romano cheese. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A