Paul's Sausage Meatballs With Red Gravy

Recipe Ingredients

		Red Gravy
3 tablespoons	45ml	Vegetable oil
5 cups	312g / 11oz	Chopped yellow onions
2 teaspoons	10ml	Italian seasoning
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Crushed red pepper
20		Garlic cloves - minced
2 tablespoons	30ml	Whole fennel seeds
2		Tomato paste - (6 oz ea)
4		Tomato sauce - (15 oz ea)
1		Whole tomatoes - (28 oz) - pureed with
		Their juice
2 1/2 cups	592ml	Water
2 teaspoons	10ml	Emeril's Essence
		= (see Bayou Blast recipe)
		Sausage Meatballs
1 1/2 lbs	681g / 24oz	Ground chuck
1 1/2 lbs	681g / 24oz	Sweet Italian sausage - casings removed
1 lb	454g / 16oz	Hot Italian sausage - casings removed
10		Garlic cloves - minced
2		Eggs - lightly beaten
4 teaspoons	20ml	Emeril's Essence
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Assembly
1 lb	454g / 16oz	Spaghetti - cooked according
		To package directions
1 cup	237ml	Grated Parmesan - garnish

Recipe Instructions

In a large saucepan, heat the vegetable oil over medium-high heat. Add the onions, Italian seasoning, salt, and red pepper, and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and fennel, and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring frequently, until paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, 2 1/2 cups of water, and Essence, and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.

In a large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Essence, salt, and black pepper, and mix briefly but thoroughly to distribute seasonings. Shape into meatballs and set aside, refrigerated.

Add the meatballs to the sauce and do not stir until the meatballs float to the top of the sauce, about 10 to 12 minutes. Stir well, and simmer the meatballs in the sauce for 30 minutes, stirring occasionally and skimming any fat that rises to the surface. Taste, adjust seasoning as necessary, and serve immediately over hot pasta. Pass the grated Parmesan at the table.

This recipe yields 4 hearty servings, plus enough leftover meatballs and gravy for 4 meatball sandwiches the next day.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E40) - from the TV FOOD - NETWORK

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