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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat water for pasta to boil. Salt and cook pasta 7 to 8 minutes, to al dente. | 2. Preheat oven to 425 degrees F. | 3. Sauce: Heat a deep skillet or medium heavy bottomed sauce pot over medium high heat. Season pork chops with salt and pepper. Quarter the sausages. Add 1 tablespoon, 1 turn of the pan, extra-virgin olive oil to pan or pot. Place chops in pan or pot and brown 2 minutes on each side, remove. Add another tablespoon oil, 1 turn of the pan, and sausages. Brown sausages 2 minutes on each side and transfer to plate with pork. Add pepper flakes, chopped garlic and onion to the pot and sauté 1 minute - be very careful as the pepper flakes will burn pretty quickly. | 4. Add broth to the pan and scrape up drippings. Add crushed tomatoes, tomato paste, diced tomatoes, water, sugar and herbs and bring sauce to a bubble. Add meats back to the pot and reduce heat to simmer. Simmer sauce until ready to serve, 12 to 15 minutes (this is the spot where you could really simmer the sauce for a couple of hours more or less if you wanted to). | 5. Meatballs: Combine ground meat, egg, remaining 2 cloves chopped garlic, 1/3 cup cheese, and bread crumbs. Season with salt and pepper and roll into balls, 1 1/2 to 2 inches in diameter. Place balls on nonstick cookie sheet. Roast meatballs 10 minutes, then slide into Sunday sauce and turn off oven. | 6. To serve, place pork, sausages and meatballs on serving dish. Pour 1/2 of the sauce into a serving dish to ladle over pasta and meats at the table. Toss cooked spaghetti with remaining sauce in sauce pot, adding a few handfuls of grated cheese to the pot as you toss it. Transfer pasta to a serving dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	1			8.7883	1.9589	0.1814	0.1616
extra virgin olive oil	1/4	cup		201.7338	0.0	44.8801	1.1333
pork chop loin	4		cut cut	201.7338	0.0	44.8801	1.1333
salt pepper				201.7338	0.0	44.8801	1.1333
italian sausage link	1/2		sweet	201.7338	0.0	44.8801	1.1333
red pepper flake	1/2 - 1	teaspoon	crushed	201.7338	0.0	44.8801	1.1333
garlic clove	4		chopped	201.7338	0.0	44.8801	1.1333
onion	1		minced	28.0	6.537999999999999	0.77	0.07
beef broth	1	cup		16.8	0.096	2.736	0.528
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
water	1	cup		0.0	0.0	0.0	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
flat leaf parsley	1/4	cup	chopped	201.7338	0.0	44.8801	1.1333
basil leaf	5 -6		chopped	201.7338	0.0	44.8801	1.1333
meatloaf mix beef	1	lb	ground combined	201.7338	0.0	44.8801	1.1333
egg	1			71.5	0.36	6.28	4.755
garlic clove	2		chopped	201.7338	0.0	44.8801	1.1333
parmigiano reggiano cheese	1/3	cup	grated	201.7338	0.0	44.8801	1.1333
italian breadcrumb	1/2	cup	seasoned	201.7338	0.0	44.8801	1.1333
salt pepper				201.7338	0.0	44.8801	1.1333

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