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Ingredient
Extra Hearty Classic Italian Meat Sauce pasta
Introduce
Chef :
CookingWithCudaExtra Hearty Classic Italian Meat Sauce pasta
Growing up in an Italian family, meat sauce was a staple meal so naturally once I moved out on my own I would crave some good homemade sauce. as you might assume my first attemp was a disaster, but over the years as my cooking experience improved so did my sauce. this is the best
Ingredient
Food ration :
12 servingsCooking time :
7 hours
1 small
Diced Yellow Onion
1 small
Diced Green Bell Pepper
2 large
Can Tomato Sauce
1 small
Can Tomato Paste
12 clove
Crushed Garlic
1/2 cup
Minced Garlic
1 tbsp
Italian seasoning
1 tbsp
Crushed Red Pepper
1 cup
Italian Bread Crumbs
1/4 cup
Grated Parmesan Cheese
2 tbsp
Sugar
1/4 cup
Olive Oil
2 tbsp
Balsamic vinegar
1/4 cup
Red Wine
2 lb
Lean Ground Sirlion
1/4 lb
cured ham slices
Cooking instructions
* Step 1
preheat oven to 350
* Step 2
put large stock pot on burner on medium heat (or slow cooker on high)
* Step 3
add all non meat ingredients (minus egg, half onion, balsamic, parmesan, and 1/4 cup minced garlic) to pot
* Step 4
simmer pot minimum of 4 hours (preferably 6ish) stirring occasionally
* Step 5
put chicken in oven on baking sheet and cook for 30ish minutes
* Step 6
meanwhile brown 1lb ground beef then add to pot
* Step 7
then brown ground hot Italian Sausage and add to pot
* Step 8
by this time chicken should be around 145°F internal, add chicken to pot
* Step 9
next start pan frying sausage links and adding to pot once crisped and evenly cooked
* Step 10
shred chicken in sauce with 2 forks
* Step 11
next start forming meatballs by mixing 1lb ground beef and 1lb of mild Italian Sausage in mixing bowl until evenly mixed
* Step 12
next add remaining onion, garlic and balsamic to mixing bowl and thoroughly mix
* Step 13
next add 2 egg whites to mixture and thoroughly mix
* Step 14
once evenly mixed start slowly adding bread crumbs until mixture aquires doughy consistency
* Step 15
then start forming balls out of meat mixture approximately 2" diameter
* Step 16
once balls are formed lightly grease sautee pan with olive oil and put on burner on medium heat
* Step 17
add half of meatballs to pan and pan fry until lightly crispy, then add to sauce pot
* Step 18
repeat privious step with remaining meatballs
* Step 19
put another large stock pot (5gal minimum) on burner with approximately 2 gallons of water on high heat
* Step 20
add 1 tbsp salt and 3 tbsp of olive oil to water
* Step 21
once water reaches rolling boil add pasta and simmer, stirring occasionally until aldente (has a little bite, not squishy)
* Step 22
strain pasta (don't rinse) and return to pot
* Step 23
add meat sauce to pasta and stir
* Step 24
garnish with parmesan cheese
* Step 25
Mangia
Note: if there is a photo you can click to enlarge it
Tag
diced yellow onion
diced green bell pepper
can tomato sauce
can tomato paste
crushed Garlic
minced garlic
Bay leaves
Italian seasoning
crushed red pepper
Italian Bread Crumbs
grated parmesan cheese
Sugar
olive oil
Balsamic vinegar
red wine
ground hot Italian sausage
ground mild Italian sausage
Lean Ground Sirlion
Mild Sausage links
boneless skinless chicken breasts
cured ham slices
Desired Pasta (I used rotini)
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