Extra Hearty Classic Italian Meat Sauce pasta

Name: Extra Hearty Classic Italian Meat Sauce pasta
Total time: 25200 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 small Diced Yellow Onion; 1 small Diced Green Bell Pepper; 2 large Can Tomato Sauce; 1 small Can Tomato Paste; 12 clove Crushed Garlic; 1/2 cup Minced Garlic; 2 Bay Leaves; 1 tbsp Italian seasoning; 1 tbsp Crushed Red Pepper; 1 cup Italian Bread Crumbs; 1/4 cup Grated Parmesan Cheese; 2 tbsp Sugar; 1/4 cup Olive Oil; 2 tbsp Balsamic vinegar; 1/4 cup Red Wine; 1 lb Ground Hot Italian Sausage; 1 lb Ground Mild Italian Sausage; 2 lb Lean Ground Sirlion; 10 Mild Sausage Links; 3 lb Boneless Skinless Chicken Breasts; 1/4 lb cured ham slices; 2 lb Desired Pasta (I used rotini)

CookingWithCuda @CookingWithCuda

Raleigh, North Carolina

Growing up in an Italian family, meat sauce was a staple meal so naturally once I moved out on my own I would crave some good homemade sauce. as you might assume my first attemp was a disaster, but over the years as my cooking experience improved so did my sauce. this is the best

CookingWithCuda @CookingWithCuda

Raleigh, North Carolina

Saved

Ingredients

7 hours

12 servings

1 smallDiced Yellow Onion
1 smallDiced Green Bell Pepper
2 largeCan Tomato Sauce
1 smallCan Tomato Paste
12 cloveCrushed Garlic
1/2 cupMinced Garlic
2Bay Leaves
1 tbspItalian seasoning
1 tbspCrushed Red Pepper
1 cupItalian Bread Crumbs
1/4 cupGrated Parmesan Cheese
2 tbspSugar
1/4 cupOlive Oil
2 tbspBalsamic vinegar
1/4 cupRed Wine
1 lbGround Hot Italian Sausage
1 lbGround Mild Italian Sausage
2 lbLean Ground Sirlion
10Mild Sausage Links
3 lbBoneless Skinless Chicken Breasts
1/4 lbcured ham slices
2 lbDesired Pasta (I used rotini)

Saved

Steps

7 hours

1

preheat oven to 350
2

put large stock pot on burner on medium heat (or slow cooker on high)
3

add all non meat ingredients (minus egg, half onion, balsamic, parmesan, and 1/4 cup minced garlic) to pot
4

simmer pot minimum of 4 hours (preferably 6ish) stirring occasionally
5

put chicken in oven on baking sheet and cook for 30ish minutes
6

meanwhile brown 1lb ground beef then add to pot
7

then brown ground hot Italian Sausage and add to pot
8

by this time chicken should be around 145°F internal, add chicken to pot
9

next start pan frying sausage links and adding to pot once crisped and evenly cooked
10

shred chicken in sauce with 2 forks
11

next start forming meatballs by mixing 1lb ground beef and 1lb of mild Italian Sausage in mixing bowl until evenly mixed
12

next add remaining onion, garlic and balsamic to mixing bowl and thoroughly mix
13

next add 2 egg whites to mixture and thoroughly mix
14

once evenly mixed start slowly adding bread crumbs until mixture aquires doughy consistency
15

then start forming balls out of meat mixture approximately 2" diameter
16

once balls are formed lightly grease sautee pan with olive oil and put on burner on medium heat
17

add half of meatballs to pan and pan fry until lightly crispy, then add to sauce pot
18

repeat privious step with remaining meatballs
19

put another large stock pot (5gal minimum) on burner with approximately 2 gallons of water on high heat
20

add 1 tbsp salt and 3 tbsp of olive oil to water
21

once water reaches rolling boil add pasta and simmer, stirring occasionally until aldente (has a little bite, not squishy)
22

strain pasta (don't rinse) and return to pot
23

add meat sauce to pasta and stir
24

garnish with parmesan cheese
25

Mangia