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Emeril's Meat Balls And Red Gravy
2
1
1
1
1
1
4
2
Slice White bread
/2 Cup Milk
/3 Pound Ground beef
/3 Pound Ground veal
/3 Pound Ground pork
/2 Cup Minced onions
Tablespoon Olive oil
Cup Chopped onions
Salt; to taste
Freshly−ground black pepper; to taste
2
2
1
2
1
4
1
Tablespoon Chopped garlic
Can Peeled; seeded, chopped tomatoes, − (28 Ounce ea)
Small Can Tomato paste
Cup Water
Pound Dried spaghetti
Ounce Parmesan Reggiano cheese
/2 Fat; 0 Other Carbohydrates
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.
Emeril's Meat Balls And Red Gravy
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