Emeril's Meatballs and Red Gravy
Ingredients
- 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 yellow onion, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 4 tbsp olive oil
- 2 cup yellow onion, chopped
- 2 tbsp garlic, chopped
- 56 oz canned tomatoes, peeled, seeded, and chopped (two 28-oz cans)
- 6 oz tomato paste (1 small can)
- 2 cup water
- 1 lb dried spaghetti
- 4 oz Parmigiano-Reggiano cheese, grated
Instructions
- 1
Place the bread slices in a shallow dish. Pour the milk over them and let sit a couple of minutes until saturated.
- 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
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
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
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
Bring a pot of salted water to a boil. Cook the spaghetti until tender, about 8 minutes. Drain and drizzle with olive oil.
- 7
Serve the spaghetti in bowls topped with meatballs and red gravy. Garnish generously with freshly grated Parmigiano-Reggiano.