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Extra Hearty Classic Italian Meat Sauce pasta
Extra Hearty Classic Italian Meat Sauce pasta

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We hope you got benefit from reading it, now let’s go back to extra hearty classic italian meat sauce pasta recipe. To cook extra hearty classic italian meat sauce pasta you need 22 ingredients and 25 steps. Here is how you cook that.

The ingredients needed to cook Extra Hearty Classic Italian Meat Sauce pasta:
  1. You need 1 small Diced Yellow Onion
  2. Prepare 1 small Diced Green Bell Pepper
  3. Provide 2 large Can Tomato Sauce
  4. Get 1 small Can Tomato Paste
  5. Take 12 clove Crushed Garlic
  6. Get 1/2 cup Minced Garlic
  7. Get 2 Bay Leaves
  8. Take 1 tbsp Italian seasoning
  9. You need 1 tbsp Crushed Red Pepper
  10. Use 1 cup Italian Bread Crumbs
  11. Get 1/4 cup Grated Parmesan Cheese
  12. Use 2 tbsp Sugar
  13. Take 1/4 cup Olive Oil
  14. Take 2 tbsp Balsamic vinegar
  15. You need 1/4 cup Red Wine
  16. Provide 1 lb Ground Hot Italian Sausage
  17. Take 1 lb Ground Mild Italian Sausage
  18. Take 2 lb Lean Ground Sirlion
  19. Get 10 Mild Sausage Links
  20. Prepare 3 lb Boneless Skinless Chicken Breasts
  21. Use 1/4 lb cured ham slices
  22. Use 2 lb Desired Pasta (I used rotini)
Instructions to make Extra Hearty Classic Italian Meat Sauce pasta:
  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

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