4 Tbsp Basil olive oil
1/3 cup Neapolitan Herb balsamic
¾ cup small diced yellow onion
¾ cup finely chopped carrots
¾ cup finely chopped celery
3 cloves garlic, minced
2 28-ounce cans chopped or whole tomatoes (preferably San Marzanos) OR 2-2 ½ lbs fresh tomatoes, peeled and chopped
4 TBSP tomato paste
Fresh ground black pepper to taste
1/3 cup fresh chopped basil
¼ cup chopped oregano or 1 TBSP dry oregano
Fresh chopped parsley to taste

In medium saucepan or skillet, sauté celery, and carrot for 2 minutes to “sweat” the celery. Add onion and Basil olive oil and sauté until onions are translucent and celery and carrots are completely soft. Add garlic and sauté an additional 2 minutes. Add Neapolitan Herb balsamic to de-glaze your pan and add tomatoes. Either chop or crush by hand before adding tomatoes. If you prefer a smoother sauce, run them through a food mill or blender. Add tomato paste by heaping tablespoons, then add pepper and all herbs except basil. Simmer just below boil for 5 minutes or at a very low simmer for up to 25 minutes. Add fresh chopped basil just prior to serving.

Note: If you’re going to finish your meatballs in the sauce, add them in as soon as you add the tomatoes and herbs, then simmer the whole thing for 20-25 minutes. The aromatics of fresh basil dissipate rapidly once chopped and heated, so as much as possible, always chop and add basil at the last possible moment. The Basil olive oil in this recipe will capture and maintain a good amount of flavor as well!