Meat Lover’s Pasta Sauce
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Prep Time
1 hr
-
Cook Time
12 hrs
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Total Time
13 hrs
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Servings
20 + servings
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Calories
346 kcal
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Course
Main Course
Meat Lover’s Pasta Sauce
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Lots of protein in this pasta sauce!
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Ingredients
- 3 - 4 pork chops
- 4 Italian sausage
- 3 - 4 chicken pieces meaty
For meatballs
- 1.5 lbs ground beef
- 1 c bread crumbs dried
- 1 egg large
- 1/4 c Parmesan Cheese
- 1/2 tsp oregano dried
- 1 tsp basil dried
- 1 tsp parsley dried
- 1 tsp salt
- 1/2 tsp black pepper
- 1 onion chopped, large
- 4 - 5 cloves garlic
- 1/2 - 1 lb mushroom crimini, white button, portabella, etc
- 4 quarts crushed tomatoes (4- 5 large cans)
- 2 Tbsp basil dried
- 2 Tbsp parsley dried
- 1 Tbsp oregano dried
- 1 Tbsp salt , to taste
- 1 Tbsp black pepper
- Parmesan Cheese about 1 cup
Instructions
For meatballs
- Preheat oven to 375°F.
- Mix all ingredients together with hands.
- Shape into balls with ice cream scoop, or something similar to ensure meatballs are approximately the same size.
- Place meatballs on baking sheet with sides to catch the juice.
- Bake 20-25 minutes at 375°F until browned.
- Let cool thoroughly. Store in refrigerator overnight.
For Meat and Sauce
- Brown Pork, Chicken, Italian Sausage and any other meats on all sides in the same pan on high heat with a splash of olive oil. When each meat is browned on all sides, remove to slow cooker.
- In the same pan lightly brown onion. When onion is almost browned add garlic and cook along until garlic is fragrant.
- De-glaze pan with wine, scraping off all the browned bits from the bottom of the pan.
- Add 1 can of crushed tomatoes to the same pan to make sure you can retrieve all the browned goodness on the bottom of the pan.
- Add onion, garlic and tomato mixture to the slow cooker, along with the remaining tomatoes and spices.
- In a separate pan saute' sliced mushrooms until soft in a splash of olive oil. Add to slow cooker.
- Cook on high for about 2-3 hours. Lower temperature to low and cook for the rest of the day.
- Cool sauce and refrigerate overnight.
- Scrape accumulated fat off the top of the pan.
- Turn sauce on high again in the morning to heat it up. When it starts to bubble, reduce heat to low.
- About 1 hour before dinner, if the sauce has thickened up enough, increase heat to high and remove lid to allow evaporation.
- Add meatballs and parmesan cheese.
- Cook for an hour or so until meatballs are hot.
- Cook pasta according to pasta directions. Drain and reserve 1 cup of cooking water.
- Combine pasta, sauce and some of the cooking water. Add more meat and sauce to the top of an individual plate.
- Serve with more cheese, a side salad and garlic bread.
Equipments used:
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
19g
(6%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
50mg
(17%)
Sodium
965mg
(40%)
Potassium
741mg
(16%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
435IU
(9%)
Vitamin C
18.5mg
(21%)
Calcium
114mg
(11%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 20+ servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 965mg | 40% |
| Potassium | 741mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 18.5mg | 21% |
| Calcium | 114mg | 11% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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