My Meat Sauce I Put On Everything
- salt and pepper to taste
- 1 teaspoon garlic powder
- 3 garlic cloves minced
- 1 pound ground chicken
- 1 pound bulk pork mild italian sausage
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 yellow onion diced
- 2 (14 ounce ) cans of tomato sauce
- 1 teaspoon cayenne pepper
- 1/2 easpoon dried oregano
- 1/2 easpoon dried parsley
- 1/2 easpoon dried thyme
- 1/4 easpoon red pepper flakes
- 1/2 up fresh basil finely chopped
- 1-2 tablespoons fat of choice (i used bacon fat)
- Carbohydrate 14.591678474 g
- Cholesterol 195.0447191 mg
- Fat 18.893710985 g
- Fiber 3.67389999508858 g
- Protein 41.888494664 g
- Saturated Fat 5.32749021685 g
- Serving Size 1 1 -4 (634g)
- Sodium 180.681997458333 mg
- Sugar 10.9177784789114 g
- Trans Fat 1.737629058 g
- Calories 391 calories
Step-by-step
- Heat up a large saucepan over medium heat, add a couple tablespoons of fat of choice then add minced garlic cloves, the bell peppers and onion along with a little salt and pepper to the pan.
- Move vegetables around until onions become translucent.
- Add ground chicken and bulk italian sausage to the saucepan and break up the meat.
- When meat has begun to cook through, add the spices.
- When meat is almost done cooking, pour in the two cans of tomato sauce.
- Salt and pepper once more, then reduce heat and let simmer for 5-7 minutes.
- When all the flavors are well mixed, add the chopped fresh basil, mix well, and serve!
Balancing Proteins
Ground chicken introduces lean structure while bulk mild italian sausage supplies crucial rendered fat and seasoning from fennel and garlic. Swapping the pork for lean beef changes the fat-to-protein ratio significantly, requiring an extra tablespoon of rendered bacon fat to maintain mouthfeel. Poultry alternatives lack the inherent sodium of cured sausage, demanding an adjustment to the initial salt measurements during the sweating phase.Aromatics and Timing
Sweating yellow onions and diced bell peppers over medium heat breaks down cellular walls without browning the sugars prematurely. Introducing minced garlic alongside the raw vegetables prevents the scorching that occurs when garlic hits bare hot metal alone. Spices like dried oregano, thyme, and cayenne go into the meat before the tomato sauce, allowing fat-soluble compounds to bloom in the hot pan.Simmering and Reduction
Tomato sauce introduces high water content that must be driven off during the five to seven minute simmer. Reducing the heat prevents scorching at the bottom of the saucepan while the sauce thickens to cling properly to vegetables or proteins. Fresh basil goes in off the heat at the very end to preserve volatile aromatic oils that degrade during prolonged cooking.
