Simple Way to Make Quick Extra Hearty Classic Italian Meat Sauce pasta

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The ingredients needed to make Extra Hearty Classic Italian Meat Sauce pasta:

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

Steps 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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