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Sausage Meatballs with Red Gravy

Ingredients

For the Red Gravy:

  • 3 tablespoons vegetable oil
  • 5 cups chopped yellow onions
  • 2 teaspoons Emeril's Italian Essence
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper
  • 20 cloves garlic minced (about ⅓ cup)
  • 2 tablespoons whole anise seeds
  • 2 6-ounce cans tomato paste
  • 4 15-ounce cans tomato sauce
  • 1 28-ounce can whole tomatoes, pureed with their juice
  • 2 ½ cups water
  • 2 teaspoons Emeril's Original Essence

For the Sausage Meatballs:

  • 1 ½ pounds ground chuck
  • 1 ½ pounds sweet Italian sausage removed from casings
  • 1 pound fresh hot sausage removed from casings
  • 10 cloves garlic minced
  • 2 eggs lightly beaten
  • 4 teaspoons Emeril's Original Essence
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

For the Base:

  • 1 pound spaghetti cooked according to package directions

For the Garnish:

  • 1 cup grated Parmesan cheese

Instructions

For the Red Gravy:

  • In a large saucepan or Dutch Oven, heat the vegetable oil over medium-high heat.
  • Add the onions, Italian Essence, salt, and crushed red pepper. Cook while stirring until the onions are soft, takes about 6 minutes.
  • Add the garlic and anise. Cook while stirring for 2 minutes.
  • Add the tomato paste. Cook while stirring frequently until the paste begins to brown. Takes about 5 minutes or so.
  • Add the tomato sauce, pureed tomatoes, 2 ½ cups of water, and Original Essence. Bring to a boil, then reduce the heat and simmer for about 45 minutes. Stir occasionally.

For the Sausage Meatballs:

  • In a very large bowl, combine the ground chuck, sweet sausage, hot sausage, garlic, eggs, Original Essence, salt, and black pepper. Mix this briefly but thoroughly. Shape into about 20 large meatballs (⅓ cup each) and set aside in the fridge.

Putting it Together:

  • Add the meatballs to the sauce. Do not stir until the meatballs float to the top. This should take about 10 to 12 minutes.
  • Stir the sauce well. Simmer the meatballs in the sauce for about 30 minutes. Stir occasionally.
  • Skim off any fat that rises to the surface.
  • Taste and adjust seasoning if desired.
  • Serve immediately over hot pasta.
  • Pass the grated Parmesan at the table.