10 Best Extra Hearty Classic Italian Meat Sauce pasta healthy & tasty!

Whether you are a college student simply beginning your own cooking experiments or an experienced cook with several supper parties under your belt, there is constantly something brand-new to find out about cooking. We hope these Extra Hearty Classic Italian Meat Sauce pasta recipe and tips can help you in your kitchen area tonight, and also get used to incredible home-cooked meals.

This is a hearty sauce with both meatballs and Italian sausage. It's the perfect sauce to make if you have to feed a crowd. Classic cooking wisdom says for a chunky sauce you want a chunky noodle.

Provide Diced Yellow Onion.
Use Diced Green Bell Pepper.
Use Can Tomato Sauce.
You need Can Tomato Paste.
Provide Crushed Garlic.
You need to prepare Minced Garlic.
You need to prepare Bay Leaves.
Use Italian seasoning.
Prepare Crushed Red Pepper.
Provide Italian Bread Crumbs.
Provide Grated Parmesan Cheese.
Provide Sugar.
You need Olive Oil.
You need to prepare Balsamic vinegar.
Use Red Wine.
Prepare Ground Hot Italian Sausage.
Use Ground Mild Italian Sausage.
You need to prepare Lean Ground Sirlion.
You need to prepare Mild Sausage Links.
You need to prepare Boneless Skinless Chicken Breasts.
You need to prepare cured ham slices.
Use Desired Pasta (I used rotini).

Short Tips:

Some folks say a salad spinner is superfluous because they are bulky and kind of annoying to wash, however if you have got space for a pot then you have room for a salad spinner. Not only does a salad spinner make laundry herbs and greens a snap, it can easily dries them so much more efficiently than towels may.

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.

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired. You can leave out the lamb shank, but it is the secret ingredient that makes the sauce extra delicious. Many people prefer San Marzano® tomatoes, but they are expensive and I think our own domestic. This yummy, hearty Italian sausage pasta is the perfect family dinner for cool weather days.

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