Three Chefs Spaghetti
Great taste of Meat balls without the hassle! I have recreated this dish from the best of my recollection from the dish made by my father, uncle and grandfather. When you serve it to your family or friends they will think that the Italian brats are meatballs! The secret to cooking this spaghetti is to simmer the sauce while cooking the vegetables and meat in three separate and distinct stages. The three stages allow for proper browning of the meat and draining of the fat and allows you to cook the green pepper well before adding the onion, so that its taste is mild and doesnt over power the dish!
Great taste of Meat balls without the hassle! I have recreated this dish from the best of my recollection from the dish made by my father, uncle and grandfather. When you serve it to your family or friends they will think that the Italian brats are meatballs! The secret to cooking this spaghetti is to simmer the sauce while cooking the vegetables and meat in three separate and distinct stages. The three stages allow for proper browning of the meat and draining of the fat and allows you to cook the green pepper well before adding the onion, so that its taste is mild and doesnt over power the dish!
- 1 large onion chopped
- 1 cup mushrooms sliced
- 1/4 tsp oregano
- 1 large green pepper chopped
- 1 tsp garlic salt
- 1 tsp italian seasoning
- 1 tbs garlic minced
- 5 tbs extra virgin olive oil
- 1 lb spaghetti noodels
- 28 oz can tomato puree
- 28 oz can crushed tomatoes
- 1/4 cup white zinfandel wine
- 1 bay leaf crushed
- 1 lb italian sausage brats sliced
- 3/4 lb pork sausage ground
- 3/4 lb beef ground
- 11/8 tsp salt
- 2/3 tsp black pepper
- Carbohydrate 81.9805877911923 g
- Cholesterol 136.266407620833 mg
- Fat 60.3731618075987 g
- Fiber 8.30961180557693 g
- Protein 45.2289004087006 g
- Saturated Fat 18.386218155414 g
- Serving Size 1 1 Serving (606g)
- Sodium 1793.15126143842 mg
- Sugar 73.6709759856154 g
- Trans Fat 4.38282806255695 g
- Calories 1052 calories
Step-by-step
- Begin by putting tomato sauce and crushed tomatoes in a large pot, add 1tsp. salt, 1/2 tsp. pepper. Add 1/4 cup wine, 1/4 tsp. oregano, 1tsp. garlic salt and 1 tsp. Italian seasoning Then set the stove to simmer and place a lid on the pot. It should simmer at least 1 hr before it will be ready. Stir every 5-8 minutes.
- In 3 table spoons olive oil, saute the chopped green pepper after about 2 minutes add the chopped onions, when the onions become transparent add the minced garlic and the sliced mushrooms. Cook until the mushrooms are slightly brown, then add entire mixture to the tomato pot to simmer.
- In 1 tbs. olive oil brown ground beef and ground pork. Add 1/8 tsp. salt and 1/8 tsp. pepper, drain off fat and add to tomato sauce pot to simmer,
- In 1 tbs. olive oil brown Italian sausage brats sliced, drain off fat and add to the tomato sauce pot to simmer.
- After about 1 hour simmer time check sauce, if ready let stand 10 minutes before serving! Directions for pasta
- Bring 5 quarts of water to a boil, add 1 Tbs. salt. Add pasta and stir occasionally for 10-12 minutes uncovered. Drain and serve.
Staged cooking alters the final texture significantly because vegetables and proteins release water at different rates. Sautéing the green pepper first for two minutes before introducing the onions allows the harsh sulfur compounds to dissipate, ensuring the vegetable softens without dominating the palate. When draining the ground beef and pork, pour the hot fat through a fine-mesh strainer into a heat-safe container rather than letting it sit in the pan, because residual grease will separate and float on top of the tomato puree during the one-hour simmer. Swapping ground turkey for the beef changes the fat profile completely, reducing overall viscosity and demanding extra olive oil to prevent scorching on the bottom of the heavy-bottomed Dutch oven.
- Simmer the sauce uncovered for at least sixty minutes to evaporate excess water content.
- Boil the pasta in five quarts of salted water to prevent starch buildup and sticking.
- Rest the completed sauce off the heat for ten minutes before ladling it over the noodles.
