Emeril's Meat Balls And Red Gravy

Instructions

1. 1

   Soak the bread in milk for a couple of minutes. Squeeze out excess milk and crumble bread.

2. 2

   In a mixing bowl, combine all three meats. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley, and soaked bread. Mix well and season again. Form into small balls.

3. 3

   In a large skillet, heat 2 tablespoons olive oil. Brown the meatballs for 4 to 6 minutes. Drain on paper towels.

4. 4

   In a large saucepan, heat the remaining oil. Add the chopped onions, season with salt and pepper, and cook for 4 to 5 minutes until soft. Add the remaining garlic and the tomatoes. Season and cook for 30 minutes.

5. 5

   Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs.

6. 6

   Bring to a boil, then reduce to medium-low and simmer for 4 hours, stirring occasionally. Add water as needed.

7. 7

   Cook the spaghetti in salted boiling water until al dente. Serve the meatballs and red gravy over the spaghetti. Top generously with grated Parmesan.