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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don'’t worry if the meat is not cooked through because the meat will cook through in the sauce. | 2. Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine. | 3. In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. | 4. Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat. | 5. In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		201.7338	0.0	44.8801	1.1333
sausage	1	lb	mild	1569.4315	2.9484	64.637	142.1107
hot italian sausage	1/2	lb		201.7338	0.0	44.8801	1.1333
pork chop	6	pounds	sliced	4926.019	997.1787	160.844	32.1144
red wine	2	cups		-	-	-	-
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
onion	2		diced	128.0	29.888	3.52	0.32
pancetta	1	cup	diced	201.7338	0.0	44.8801	1.1333
red pepper flake	1	tablespoon	crushed	201.7338	0.0	44.8801	1.1333
italian tomato	1	gallon		-	-	-	-
basil	2	cups	chopped	11.04	1.272	1.5119999999999998	0.3072
meatball	2	lbs	cooked	2593.0725	73.0775	130.5603	201.3711
rigatoni pasta	1	lb		201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.