Emeril's meat balls and red gravy (emeril live)

4 Servings

Ingredients

Quantity Ingredient
2 eaches SLICES OF BREAD
½ cup MILK
⅓ pounds GROUND BEEF
⅓ pounds GROUND VEAL
⅓ pounds GROUND PORK
½ cup MINCED ONIONS
4 tablespoons OLIVE OIL
2 cups CHOPPED ONIONS
SALT
FRESHLY GROUND BL. PEPPER
2 tablespoons CHOPPED GARLIC
2 cans TOMATOES, 28 OZ, PEELED
SEEDED AND CHOPPED
1 can SMALL TOMATOE PASTE
2 cups WATER
1 pounds DRIED SPAGHETTI
4 ounces PARMESAN REGGIANO CHEESE

Directions

Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In a mixing bowl, combine all of the meats together. Season with salt and black pepper. Add the minced onions, 1 tablespoon garlic, parsley, and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large sauce pan, heat the remaining oil, add the onions. Season with salt and pepper. Cook 4 to 5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally.

Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from heat and drain. Drizzle pasta with olive oil. Season the pasta with salt and pepper.

Grate the cheese. To serve, mound pasta in a bowl, spoon sauce and meatballs over the pasta and garnish with the grated cheese.

copyright EMERIL LAGASSE 1998 copyright 1998 TV FOOD NETWORK, G.P.

Formated by Thomas Maines

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