Emeril's meat balls & red gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | each | slices of bread |
| ½ | cup | milk |
| ⅓ | pounds | ground beef |
| ⅓ | pounds | ground veal |
| ⅓ | pounds | ground pork |
| ½ | cup | minced onions |
| 4.00 | tablespoon | olive oil |
| 2.00 | cup | chopped onions |
| 1 | salt | |
| 1 | freshly ground bl. pepper | |
| 2.00 | tablespoon | chopped garlic |
| 2.00 | can | tomatoes, 28 oz, peeled |
| 1 | seeded and chopped | |
| 1.00 | can | small tomatoe paste |
| 2.00 | cup | water |
| 1.00 | pounds | dried spaghetti |
| 4.00 | ounce | 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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