EMERIL’S MEATBALLS AND RED GRAVY

By gaster16

Ingredients

• 2 slices white bread
• 1/2 cup milk
• 1/3 lb. each ground beef and pork
• 1/2 cup minced onions
• 4 tablespoons olive oil
• 2 cups chopped onions,
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped garlic
• 2 (28 oz.) cans of peeled seeded and chopped tomatoes
• 1 small can tomato paste
• 2 cups water
• 1 lb. of dried spaghetti
• 4 oz. Parmesan cheese

Preparation

Step 1

Place bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all the meats together. Season with salt and 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 oil. When oil is hot add the meatballs and brown for 4-6 minutes. Remove from the pan and drain on paper towels. In large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4-5 minutes or until the onions are soft and clear in color. Add 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. Reseason with salt and pepper. Bring pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. Mound pasta in center of each bowl. Spoon meatballs and sauce over the pasta. Garnish with grated cheese.