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Ингредиенты
- 1 lb spaghetti
- 1/4 c. extra-virgin extra virgin olive oil for both meats and
- Â Â sauce
- 3 x pork thin-cut loin chops, 1/2" thick cut in halves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 x sweet Italian sausage links
- 2 x warm Italian sausage links
- 1/2 tsp crushed red pepper flakes - (to 1)
- Â Â (for moderate to spicy marinara)
- 5 x garlic cloves minced
- Â Â (3 for sauce, 2 for meatballs)
- 1 sm onion chopped
- 1 c. beef broth
- 1 can crushed tomatoes - (28 ounce)
- 1 can diced tomatoes - (14 ounce)
- 1/4 c. minced flat-leaf parsley
- Â Â Several leaves fresh basil torn or possibly minced
- 1 lb meat loaf mix from butcher counter
- Â Â (grnd beef, pork and veal combined)
- 1 x egg
- 1/3 c. grated Parmigiano-Reggiano plus
- Â Â extra for tossing pasta and to pass at
- Â Â table
- 1/2 c. Italian bread crumbs
- 1 loaf crusty Italian bread for serving
Инструкции
- Heat water for pasta to boil. Salt and cook pasta 7 to 8 min, to al dente.
- Preheat oven to 425 degrees.
- Heat a deep skillet or possibly medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Halve sausages. Add in 1 Tbsp., 1 turn of the pan, extra-virgin extra virgin olive oil to pan or possibly pot. Place chops in pan or possibly pot and brown 2 min on each side, remove.
- Add in another Tbsp. oil, 1 turn of the pan, and sausages. Brown sausages 2 min on each side and transfer to plate with pork.
- Add in pepper flakes, 3 cloves minced garlic and onion to the pot and saute/fry 1 minute. Add in broth to the pan and scrape up drippings. Add in tomatoes and herbs and bring sauce to a bubble. Add in meats back to the pot and reduce heat to simmer. Simmer sauce till ready to serve, 12 to 15 min.
- Combine grnd meat, egg, remaining 2 cloves minced garlic, 1/3 c. cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 min, then slide into Sunday sauce and turn off oven. Add in bread to oven to crisp crust.
- To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish.
- This recipe yields 4 BIG servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 839 | |
| Calories from Fat 252 | 30% |
| Total Fat 28.35g | 35% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 798mg | 33% |
| Potassium 1069mg | 31% |
| Total Carbs 108.24g | 29% |
| Dietary Fiber 7.3g | 24% |
| Sugars 6.48g | 4% |
| Protein 37.55g | 60% |
