Meatballs

• 1 lbs lean ground turkey
• 1 egg
• ½ cup seasoned bread crumbs

Marinara Sauce

• 1 large can crushed tomatoes, (28oz)
• 1 medium can diced tomatoes, (15oz)
• 1 small can tomato paste, (6oz)
• 2 tbsp olive oil
• ½ cup onion, diced
• 4 cloves garlic, pressed
• 2 carrots, grated (optional)
• 1 tbsp oregano
• 2 tbsp basil
• 1 tbsp thyme

Spaghetti

• 6 cups spaghetti, cooked (55 grams dry per serving)

In a large sauce pan, sauté onion in olive oil over low heat until translucent. If using grated carrots, add them now and sauté for 5 minutes. Add garlic and sauté for a couple minutes. Using mortar and pestle grind dried herbs, add to sauce pan stirring to coat with olive oil. Add tomato products, stir to mix and cook covered over low heat for 20-30 minutes, stirring as needed to prevent sticking. In a large bowl combine meatball ingredients, mixing thoroughly, add bread crumbs until desired texture is achieved. Form into 1 inch balls and lightly brown in non-stick skillet, add to sauce, gently pushing into mixture. Simmer for another 20-30 minutes stirring gently to keep from sticking. Serve over pasta with fresh grated Parmesan, Romano or Asiago cheese.

Make it as Bolognese by adding the ground turkey after the onion is translucent, breaking up lumps as it cooks.