Emeril's Meatballs and Red Gravy

Instructions

1. 1

   Place the bread slices in a shallow dish. Pour the milk over them and let sit a couple of minutes until saturated.

2. 2

   In a large mixing bowl, combine the ground beef, veal, and pork. Season with salt and pepper. Add the minced onion, 1 tablespoon garlic, parsley, and soaked bread. Mix well. Roll into small meatballs.

3. 3

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

4. 4

   In a large saucepan, heat the remaining 2 tablespoons olive oil. Add the chopped onions, season with salt and pepper, and cook 4 to 5 minutes until soft. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes.

5. 5

   Whisk the tomato paste with the water and stir into the sauce. Add the meatballs. Bring to a boil, then reduce heat to medium-low and simmer for 4 hours, stirring occasionally. Re-season with salt and pepper.

6. 6

   Bring a pot of salted water to a boil. Cook the spaghetti until tender, about 8 minutes. Drain and drizzle with olive oil.

7. 7

   Serve the spaghetti in bowls topped with meatballs and red gravy. Garnish generously with freshly grated Parmigiano-Reggiano.