Extra Hearty Classic Italian Meat Sauce pasta.

Ingredients of Extra Hearty Classic Italian Meat Sauce pasta
- You need 1 small of Diced Yellow Onion.
- You need 1 small of Diced Green Bell Pepper.
- Prepare 2 large of Can Tomato Sauce.
- Prepare 1 small of Can Tomato Paste.
- It’s 12 clove of Crushed Garlic.
- Prepare 1/2 cup of Minced Garlic.
- You need 2 of Bay Leaves.
- You need 1 tbsp of Italian seasoning.
- It’s 1 tbsp of Crushed Red Pepper.
- Prepare 1 cup of Italian Bread Crumbs.
- You need 1/4 cup of Grated Parmesan Cheese.
- It’s 2 tbsp of Sugar.
- You need 1/4 cup of Olive Oil.
- It’s 2 tbsp of Balsamic vinegar.
- You need 1/4 cup of Red Wine.
- You need 1 lb of Ground Hot Italian Sausage.
- Prepare 1 lb of Ground Mild Italian Sausage.
- It’s 2 lb of Lean Ground Sirlion.
- It’s 10 of Mild Sausage Links.
- You need 3 lb of Boneless Skinless Chicken Breasts.
- You need 1/4 lb of cured ham slices.
- You need 2 lb of Desired Pasta (I used rotini).
Extra Hearty Classic Italian Meat Sauce pasta step by step
- 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.