The best Extra Hearty Classic Italian Meat Sauce pasta

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Prepare Diced Yellow Onion.
You need Diced Green Bell Pepper.
You need to prepare Can Tomato Sauce.
Provide Can Tomato Paste.
Provide Crushed Garlic.
Prepare Minced Garlic.
Provide Bay Leaves.
You need to prepare Italian seasoning.
You need to prepare Crushed Red Pepper.
You need to prepare Italian Bread Crumbs.
Prepare Grated Parmesan Cheese.
You need to prepare Sugar.
You need to prepare Olive Oil.
Use Balsamic vinegar.
You need to prepare Red Wine.
Use Ground Hot Italian Sausage.
Provide Ground Mild Italian Sausage.
Prepare Lean Ground Sirlion.
Provide Mild Sausage Links.
You need to prepare Boneless Skinless Chicken Breasts.
Provide cured ham slices.
You need to prepare Desired Pasta (I used rotini).

Short Tips:

preheat oven to 350.
put large stock pot on burner on medium heat (or slow cooker on high).
add all non meat ingredients (minus egg, half onion, balsamic, parmesan, and 1/4 cup minced garlic) to pot.
simmer pot minimum of 4 hours (preferably 6ish) stirring occasionally.
put chicken in oven on baking sheet and cook for 30ish minutes.
meanwhile brown 1lb ground beef then add to pot.
then brown ground hot Italian Sausage and add to pot.
by this time chicken should be around 145°F internal, add chicken to pot.
next start pan frying sausage links and adding to pot once crisped and evenly cooked.
shred chicken in sauce with 2 forks.
next start forming meatballs by mixing 1lb ground beef and 1lb of mild Italian Sausage in mixing bowl until evenly mixed.
next add remaining onion, garlic and balsamic to mixing bowl and thoroughly mix.
next add 2 egg whites to mixture and thoroughly mix.
once evenly mixed start slowly adding bread crumbs until mixture aquires doughy consistency.
then start forming balls out of meat mixture approximately 2" diameter.
once balls are formed lightly grease sautee pan with olive oil and put on burner on medium heat.
add half of meatballs to pan and pan fry until lightly crispy, then add to sauce pot.
repeat privious step with remaining meatballs.
put another large stock pot (5gal minimum) on burner with approximately 2 gallons of water on high heat.
add 1 tbsp salt and 3 tbsp of olive oil to water.
once water reaches rolling boil add pasta and simmer, stirring occasionally until aldente (has a little bite, not squishy).
strain pasta (don't rinse) and return to pot.
add meat sauce to pasta and stir.
garnish with parmesan cheese.
Mangia.

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