John's Tomato Sauce with Meatballs

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The Editors
Sauce: 8 cups Meatballs: 12 servings
Preparation Method
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3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 28-ounce can pureed tomatoes
1 red bell pepper, roasted andfinely chopped or pureed
10 leaves fresh basil
Kosher or sea salt and freshly ground black pepper
12 servings Meatballs


In a large saucepan over medium-low heat, warm oil and gently saute garlic about 3 minutes; don’t let it brown. Add tomatoes and bell pepper and stir well. Raise heat to high. Once sauce begins to bubble, lower heat to simmer and cook 30 minutes.

Fold in basil and season to taste with salt and pepper. Add meatballs to sauce and cook together 15 minutes before serving. Serve over cooked spaghetti or linguine with grated Parmesan cheese.



1 garlic clove
1 red bell pepper, roasted
1/4 pound sliced prosciutto, roughly chopped
5 fresh basil leaves, finely chopped
1 tablespoon dried oregano
1 pound ground veal
1/2 pound ground beef (85-90% lean)
1 sweet onion (Vidalia or Walla Walla; substitute yellow onion), finely chopped
1 cup unseasoned bread crumbs
1/2 cup grated Parmesan cheese, plus extra for the table
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 eggs


Heat oven to 350°. Place garlic and bell pepper in a food processor and pulse a few times to break them up. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. Add remaining ingredients (through eggs) and mix with your hands until well combined. Form into golf ball-sized balls. Place on a baking sheet and bake about 15 minutes.

John uses prosciutto as the pork component for its rich texture and flavor.


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