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 grand father. When you serve it to your family or friends they will think that the Italian brats are meat balls! 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 it's taste is mild and doesn't over power the dish!
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.
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 it's taste is mild and doesn't over power the dish!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (606g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1052 | ||
Calories from Fat: 543 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.4g | 80 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 136.3mg | 42 % | |
Sodium 1793.2mg | 62 % | |
Potassium 1778.6mg | 47 % | |
Total Carbohydrate 82g | 24 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 73.7g | ||
Protein 45.2g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1052
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