Macros (makes 6 servings):
Protein: 44
Carbs: 118
Fat: 37
Calories: 981
Grocery List:
- Ground beef (1 lb of 80/20)
- Hot Italian sausage (6 links/1 lb)
- Protein plus angel hair pasta (2 packages – I used ~1.5 packages)
- Five cheese garlic bread (one package of 2 frozen loaves)
- Grated parmesan
- Onion (1 medium)
- Zucchini (1 large)
- Yellow squash (1 large)
- Red onion (1 small)
- Baby bella mushroom (one 8 oz package)
- Tomato (1 small)
- Diced tomatoes (two 14 oz containers – I used Contadina basil, garlic, & oregano)
- Tomato paste (two 6 oz containers – I used Cento)
- Tomato sauce (one 30 oz container – I used Cento)
- White cooking wine (2 cups)
- Fresh garlic (I get the big jar from Costco)
- Seasonings: basil, parsley, brown sugar, salt, crushed red pepper, and black pepper, The Gourmet Collection oregano basil & tomato
Directions:
- Bring water to a boil in a large pot
- Cook pasta until desired tenderness. Drain and set aside
- Remove casing from Italian sausage
- Cook ground beef and Italian sausage. Drain and set aside
- Dice regular onion
- In the same pot/pan as the beef & sausage, cook the onion and garlic
- Add diced tomatoes, tomato paste, tomato sauce, white cooking wine, and 2 cups of water
- Add seasonings and then bring to a light boil
- Add a lid to the pot and simmer on low for one hour (stir once every 5-10 mins so it doesn’t burn!)
- Pre-heat oven to 350 ºF
- Dice zucchini, squash, tomato, mushroom (if not pre-sliced), and red onion. Add to a large pan/wok and season with basil, parsley, oregano
- Sautee veggies until desired tenderness
- Cook garlic bread at 350 ºF for 15 minutes
- Add half of the sauce to the beef & sausage and the other half to the pasta. Mix well
- Top the pasta with the beef & sausage
