The Meat Lover's Sunday Special: Homemade Pasta with the "Trinity" of Meats

If you believe that more is always better when it comes to protein, this is the recipe you’ve been waiting for. We are taking the comfort of a classic Italian Sunday and dialing it up to eleven. Why choose between meatballs, succulent chicken, or savory pork when you can have all three nestled in a bed of fresh, hand-cut pasta?

This dish is a labor of love, but the depth of flavor you get from combining three different cooking styles into one cohesive sauce is absolutely worth the effort. Grab your rolling pin and let's get to work!

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Ingredients

For the Fresh Pasta

• 2 cups "00" Flour (or all-purpose)
• 3 Large eggs
• 1/2 tsp Sea salt
• 1 tbsp Extra virgin olive oil

The Meat Trinity

• Meatballs: 1/2 lb ground beef rolled with herbs and breadcrumbs (seared until golden)
• Chicken: 1 Large breast, cubed and sautéed until tender
• Pork: 1/2 lb pork shoulder or loin, cubed and slow-braised

The Sauce & Finish

• 3 cups Marinara sauce (homemade or high-quality store-bought)
• Fresh Basil for garnish
• Freshly Grated Parmesan for serving

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Instructions

1. Craft the Pasta

On a clean surface, create a mound with your flour and make a well in the center. Crack your eggs into the well, add oil and salt, and whisk with a fork, slowly incorporating flour from the edges. Once a dough forms, knead for 10 minutes until smooth. Wrap in plastic and let rest for at least 30 minutes.

2. Prepare the Meats

• The Meatballs: Roll your preferred mixture into small, bite-sized spheres and sear in a hot pan with olive oil until a crust forms.
• The Chicken & Pork: Season with salt and pepper. Sauté the chicken until cooked through and braise or sear the pork cubes until they are tender and caramelized.

3. Simmer and Marry

In a large Dutch oven or deep skillet, combine your marinara sauce with all three meats. Let them simmer together on low heat for 15–20 minutes. This allows the juices from the pork and chicken to meld into the sauce while the meatballs finish cooking through.

4. Roll and Boil

Roll out your rested pasta dough until thin and cut into wide ribbons (Tagliatella style). Boil in heavily salted water for just 2–3 minutes. Fresh pasta cooks fast!

5. Assemble

Toss the fresh pasta directly into the meat-heavy sauce. Use a splash of pasta water if you need to loosen the sauce so it coats every strand.