Spaghetti with Turkey Meatballs in Spicy Tomato Sauce
1 tablespoon olive oil
¼ cup freshly grated Parmesan
1 medium onion, chopped (about 1/2 cups)
½ cup finely grated carrot
4 cloves garlic, minced (about 4 teaspoons)
½ cup finely chopped onion
3 tablespoons tomato paste
2 cloves garlic, minced (about 2 teaspoons)
1 28-ounce can crushed fire-roasted tomatoes,
with their juices
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon finely minced canned chipotle chile in
adobo sauce, or more to taste
2 tablespoons minced fresh thyme
2 teaspoons dried oregano
1 large egg, lightly beaten
1 sprig fresh rosemary
½ teaspoon salt
Salt and freshly ground black pepper to taste
Freshly ground black pepper
¼ cup torn fresh basil
1 16-ounce box whole-wheat spaghetti
⅓ cup freshly grated Parmesan cheese
1 pound lean ground turkey meat
Minced fresh flat-leaf parsley for garnish
1 slice whole-wheat bread, crusts removed and pulsed into crumbs in a food processor
To make the sauce, in a 4-quart saucepan heat the oil over medium heat. Add the onion and cook, stirring a few times, until translucent, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomato paste, tomatoes, chipotle, oregano, and rosemary, bring to a low boil, reduce the heat to low, and cook until the liquid has evaporated slightly, about 15 minutes. Season with salt and pepper.
While the sauce is cooking, make the meatballs. Preheat the broiler. Spray a baking sheet with cooking spray. Combine the ingredients for the meatballs in a large bowl. Form into 21⁄2-inch balls and place on a baking sheet. Broil until browned and almost entirely cooked through, about 10 minutes.
Meanwhile, remove the rosemary sprig from the sauce and stir in the basil. Add the meatballs to the sauce, cover, and cook until the sauce has slightly thickened and the meatballs have absorbed some of the sauce, about another 10 minutes.
While the meatballs are cooking, cook the spaghetti according to the package directions. Drain the pasta and return it to the pot. Add the sauce and meatballs, toss together, and heat through over medium heat. Divide evenly among 6 pasta bowls, sprinkle with the Parmesan, garnish with parsley, and serve.