John's Tomato Sauce with Meatballs

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thinkstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Sauce: 8 cups Meatballs: 12 servings
Category
Meat
Pasta
Sauces
Course
Main Dish
Preparation Method
Saute
Simmer
Sources
Yankee Magazine

Nothing says comfort food quite like a big plate of spaghetti topped with homemade tomato sauce and tender meatballs. John’s Tomato Sauce with Meatballs brings classic Italian-style flavor to the table with a rich, garlicky sauce and juicy meatballs made extra flavorful with prosciutto, fresh basil, and Parmesan cheese. 

Slow-simmered and served over pasta, this hearty recipe is the kind of meal that turns an ordinary dinner into something everyone looks forward to.

 
 

Ingredients
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

Instructions

  1. 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.
  2. 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.

 

Meatballs

Ingredients
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

Instructions

  1. Heat oven to 350°. 
  2. Place garlic and bell pepper in a food processor and pulse a few times to break them up. 
  3. Add prosciutto and basil and pulse until well combined. Remove to a large bowl. 
  4. Add remaining ingredients (through eggs) and mix with your hands until well combined.
  5.  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.

 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Paul Bell</span> Thu, 09/03/2009 - 15:13
This sounds wonderful, can't wait to try em.