Emeril’s Meat Balls And Red Gravy

INGREDIENTS

INSTRUCTIONS

Place the bread in a shallow baking dish. Pour the milk over the bread and
let sit for a couple of minutes. In a mixing bowl, combine all of 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 of the
oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes.
Remove from the pan and drain on paper towels. In a large saucepan, heat
the remaining oil. Add the chopped onions. Season with salt and pepper.
Cook for 4 to 5 minutes or until the onions are soft and clear in color.
Add the 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 a pot of salted water to
a boil. Add the pasta and cook until tender, about 8 minutes. Remove from
the heat and drain. Drizzle the pasta with olive oil. Season the pasta with
salt and pepper. Using a box grater, grate the cheese. To serve, mound the
pasta in the center of each bowl. Spoon the meat balls and sauce over the
pasta. Garnish with the grated cheese. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-09-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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