Recipe courtesy of Emeril Lagasse
Print
Total:
5 hr 10 min
Prep:
10 min
Cook:
5 hr
Yield:
4 servings

Ingredients

  • 2 slices of white bread
  • 1/2 cup milk
  • 1/3 pound ground beef
  • 1/3 pound ground veal
  • 1/3 pound ground 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 ounce) can of peeled, seeded and chopped tomatoes
  • 1 small can tomato paste
  • 2 cups water
  • 1 pound of dried spaghetti
  • 4 ounces Parmesan Reggiano cheese

Directions

Place the 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 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 onions. Season with salt and pepper. Cook for 4 to5 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.

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