Tuesday, January 29, 2013

Pork Spaghetti

This was me riffing off the many chicken spaghetti casseroles out there that I knew my husband would not eat!  And I had pork, not chicken, so there you go.  I did cheat in this being literally "from scratch" I used condensed cream of mushroom soup as a shortcut.


  • Olive oil
  • diced celery
  • diced onion
  • 1 LB pork (I used spare ribs), chopped
  • 4 roma or plum tomatoes, diced
  • 1 can condensed cream of mushroom soup
  • 1 can water
  • 2 cups pecorino Romano, shredded
  • Pinch of nutmeg
  • Freshly ground pepper to taste
  • 1 LB package spaghetti cooked according to package directions.
  • parmigian reggiano, shredded


  1. Preheat oven to 300 degrees F.
  2. Saute the the celery and onion in olive oil until it begins to soften.
  3. Add the pork and brown.
  4. Add the tomatoes, soup, water, cheese, nutmeg, and pepper and stir together as the cheese melts.
  5. Combine with the cooked spaghetti and pour into a large casserole.
  6. Cover with aluminum and bake for 1 hour.
  7. Remove aluminum, sprinkle with parmesan, and cook for 5 more minutes.


  1. I'm making this for supper tonight with chicken - I don't have a piece of pork.