Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, extra hearty classic italian meat sauce pasta. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Extra Hearty Classic Italian Meat Sauce pasta is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Extra Hearty Classic Italian Meat Sauce pasta is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have extra hearty classic italian meat sauce pasta using 22 ingredients and 25 steps. Here is how you can achieve it.
The ingredients needed to make Extra Hearty Classic Italian Meat Sauce pasta:
- Take 1 small Diced Yellow Onion
- Prepare 1 small Diced Green Bell Pepper
- Make ready 2 large Can Tomato Sauce
- Take 1 small Can Tomato Paste
- Get 12 clove Crushed Garlic
- Prepare 1/2 cup Minced Garlic
- Take 2 Bay Leaves
- Get 1 tbsp Italian seasoning
- Prepare 1 tbsp Crushed Red Pepper
- Take 1 cup Italian Bread Crumbs
- Get 1/4 cup Grated Parmesan Cheese
- Take 2 tbsp Sugar
- Make ready 1/4 cup Olive Oil
- Make ready 2 tbsp Balsamic vinegar
- Take 1/4 cup Red Wine
- Prepare 1 lb Ground Hot Italian Sausage
- Prepare 1 lb Ground Mild Italian Sausage
- Make ready 2 lb Lean Ground Sirlion
- Take 10 Mild Sausage Links
- Take 3 lb Boneless Skinless Chicken Breasts
- Make ready 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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