Ricetta: Delicious Extra Hearty Classic Italian Meat Sauce pasta

Extra Hearty Classic Italian Meat Sauce pasta.

You can have Extra Hearty Classic Italian Meat Sauce pasta using 22 ingredients and 25 steps. Here is how you achieve it.

Ingredients of Extra Hearty Classic Italian Meat Sauce pasta

1. You need 1 small of Diced Yellow Onion.
2. You need 1 small of Diced Green Bell Pepper.
3. Prepare 2 large of Can Tomato Sauce.
4. Prepare 1 small of Can Tomato Paste.
5. It’s 12 clove of Crushed Garlic.
6. Prepare 1/2 cup of Minced Garlic.
7. You need 2 of Bay Leaves.
8. You need 1 tbsp of Italian seasoning.
9. It’s 1 tbsp of Crushed Red Pepper.
10. Prepare 1 cup of Italian Bread Crumbs.
11. You need 1/4 cup of Grated Parmesan Cheese.
12. It’s 2 tbsp of Sugar.
13. You need 1/4 cup of Olive Oil.
14. It’s 2 tbsp of Balsamic vinegar.
15. You need 1/4 cup of Red Wine.
16. You need 1 lb of Ground Hot Italian Sausage.
17. Prepare 1 lb of Ground Mild Italian Sausage.
18. It’s 2 lb of Lean Ground Sirlion.
19. It’s 10 of Mild Sausage Links.
20. You need 3 lb of Boneless Skinless Chicken Breasts.
21. You need 1/4 lb of cured ham slices.
22. You need 2 lb of Desired Pasta (I used rotini).

Extra Hearty Classic Italian Meat Sauce pasta step by step

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.