Three Meat Tomato Sauce


I've been trying to come up with a more creative name for this recipe because "Three Meat Tomato Sauce" sounds super boring. But alas, I could not come up with anything.
 
My mom made this sauce for us growing up all the time. I'm pretty sure I had this at least once a week. When we go back home these days, we are guaranteed a night with "sauce" and a salad. This sauce is magical. It can be made any variety of ways. The basis for it is incorporating all different meats and letting them slow cook in the tomato sauce. Typical ingredients are Italian sausage, meatballs, ground beef or pork, chunks of pork tenderloin, chunks of chicken. Whatever other cuts of meat you've got in the freezer or fridge. Meatballs and Italian sausage are pretty critical, the rest can be changed up.


So, go make a big batch. Eat some for dinner a few nights and then pop the rest in the freezer. You'll thank me for this.

Three Meat Tomato Sauce
makes 1 very large pot

 for the meatballs
1/2 lb ground beef (85/15)
1/2 lb ground pork
2 large eggs
3/4 cup bread crumbs
1/2 cup Parmesan (grated)
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves garlic (minced)
2 tbsp dried shallots or 1 tsp onion powder
a few pinches crushed red pepper flakes
salt and pepper

for the rest of the sauce
3/4 lb hot Italian sausage (removed from casing)
1 lb boneless, skinless chicken breast (cubed)
1 yellow onion (diced)
6 cloves garlic (minced)
2 tbsp tomato paste
3/4 cup dry red wine
1 28 oz can crushed tomatoes
1 28 oz can whole peeled tomatoes
1 14.5 oz can fire roasted tomatoes
2 tsp dried oregano
3 bay leaves
1 tsp crushed red pepper flakes
salt and pepper

Start by making the meatballs. Add all meatball ingredients in a mixing bowl and mix with hands until all ingredients are combined. Don't over mix, it will make the meatballs dense. Heat a Dutch oven or soup pot over medium-high heat with olive oil. Form meatballs and drop into the pot. Turn meatballs to cook on all sides, about 2 minutes per side. Remove from heat to a plate and set aside.

Add the chicken breast cubes and add salt and pepper. Let brown on all sides for about 8 minutes total. Remove from heat to a plate and set aside.

Add Italian sausage and let cook only for about 4 minutes.  Lower heat to medium and add onions, garlic, salt, pepper, oregano and crushed red pepper flakes. Let cook for about 5 minutes, until onions are translucent.

Add tomato paste and red wine. Bring to a simmer and let cook for about 5 minutes. Add all tomatoes, oregano, bay leaves, and a good amount of salt and pepper. Add chicken and meatballs back to the pot. Bring to a simmer. Lower heat and cover. Let simmer for 1 and a half hours.

Serve with crusty bread or over pasta.


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