Porkaghetti Platter
Yield
8 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pork blade steaks
|
* |
| ⅛ | teaspoon |
black pepper
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | tablespoon |
onion, dried flakes
|
|
| ½ | teaspoon |
rosemary leaves
|
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | package |
spaghetti
|
*
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
lard
|
|
| ⅔ | cup |
water
|
|
| ½ | teaspoon |
oregano
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | cup |
pimento stuffed green olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
pork blade steaks
|
* |
| 0.6 | ml |
black pepper
|
|
| 1 | can |
tomato sauce
|
*
|
| 15 | ml |
onion, dried flakes
|
|
| 2.5 | ml |
rosemary leaves
|
|
| 473 | ml |
mushrooms
sliced |
|
| 1 | package |
spaghetti
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
lard
|
|
| 158 | ml |
water
|
|
| 2.5 | ml |
oregano
|
|
| 0.6 | ml |
garlic powder
|
|
| 118 | ml |
pimento stuffed green olives
|
*
|
Directions
Cut pork steaks into strips, ¼ inch thick and 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.
