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The ingredients needed to prepare Extra Hearty Classic Italian Meat Sauce pasta:
- Use 1 small Diced Yellow Onion
- Take 1 small Diced Green Bell Pepper
- Prepare 2 large Can Tomato Sauce
- Provide 1 small Can Tomato Paste
- Provide 12 clove Crushed Garlic
- Take 1/2 cup Minced Garlic
- Use 2 Bay Leaves
- Prepare 1 tbsp Italian seasoning
- Provide 1 tbsp Crushed Red Pepper
- Prepare 1 cup Italian Bread Crumbs
- Prepare 1/4 cup Grated Parmesan Cheese
- Prepare 2 tbsp Sugar
- You need 1/4 cup Olive Oil
- Use 2 tbsp Balsamic vinegar
- Use 1/4 cup Red Wine
- Prepare 1 lb Ground Hot Italian Sausage
- You need 1 lb Ground Mild Italian Sausage
- Get 2 lb Lean Ground Sirlion
- Use 10 Mild Sausage Links
- Take 3 lb Boneless Skinless Chicken Breasts
- Provide 1/4 lb cured ham slices
- Get 2 lb Desired Pasta (I used rotini)
Steps to make Extra Hearty Classic Italian Meat Sauce pasta:
- preheat oven to 350
- put large stock pot on burner on medium heat (or slow cooker on high)
- add all non meat ingredients (minus egg, half onion, balsamic, parmesan, and 1/4 cup minced garlic) to pot
- simmer pot minimum of 4 hours (preferably 6ish) stirring occasionally
- put chicken in oven on baking sheet and cook for 30ish minutes
- meanwhile brown 1lb ground beef then add to pot
- then brown ground hot Italian Sausage and add to pot
- by this time chicken should be around 145°F internal, add chicken to pot
- next start pan frying sausage links and adding to pot once crisped and evenly cooked
- shred chicken in sauce with 2 forks
- next start forming meatballs by mixing 1lb ground beef and 1lb of mild Italian Sausage in mixing bowl until evenly mixed
- next add remaining onion, garlic and balsamic to mixing bowl and thoroughly mix
- next add 2 egg whites to mixture and thoroughly mix
- once evenly mixed start slowly adding bread crumbs until mixture aquires doughy consistency
- then start forming balls out of meat mixture approximately 2" diameter
- once balls are formed lightly grease sautee pan with olive oil and put on burner on medium heat
- add half of meatballs to pan and pan fry until lightly crispy, then add to sauce pot
- repeat privious step with remaining meatballs
- put another large stock pot (5gal minimum) on burner with approximately 2 gallons of water on high heat
- add 1 tbsp salt and 3 tbsp of olive oil to water
- once water reaches rolling boil add pasta and simmer, stirring occasionally until aldente (has a little bite, not squishy)
- strain pasta (don't rinse) and return to pot
- add meat sauce to pasta and stir
- garnish with parmesan cheese
- Mangia
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