John’s Tomato Sauce with Veal Meatballs

By Golfwidow7

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

Ingredients

• 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
• 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

Preparation

Step 1

Instructions:Sauce
In a large saucepan over medium-low heat, warm oil and gently sautegarlic, add canned tomatoes and bell pepper basil mixture, season with salt and pepper to taste

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.

Remove from oven and gently fry until golden and aadd to gravy