FBD

Emeril's Meat Balls And Red Gravy

ItalianBeefAdvanced270 minBy Northstar

Ingredients

Servings
4
  • 2 slice white bread
  • 0.5 cup whole milk
  • 0.3 lb ground beef
  • 0.3 lb ground veal
  • 0.3 lb ground pork
  • 0.5 cup minced onions
  • 4 tbsp olive oil
  • 2 cup chopped onions
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp chopped garlic
  • 2 can whole peeled tomatoes (28 oz each), seeded and chopped
  • 1 can small tomato paste
  • 2 cup water
  • 1 lb dried spaghetti
  • 4 oz Parmigiano-Reggiano cheese, grated

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.