I feel like every human that has any interest in cooking should be able to make a delicious, basic tomato sauce. It is a platform for so many other things. I like to make this version because usually I'll have everything on hand and it has some veggies in it, which I don't think some would expect. The sauce by itself is great, if you have bread on hand you can make the best sauce sandwich with it. Add in these baked meatballs and you have the perfect comfort dinner.
simple tomato sauce
1 medium onion; chopped
3 garlic cloves; chopped
2 carrots; peeled and chopped small
2 celery stalks; chopped small
2- 28oz cans of crushed tomatoes
2 bay leaves
a handful of fresh basil leaves, chopped
crushed red pepper flakes
3 tablespoons of butter (optional)
Heat medium sauce pot to medium heat, coat pan with a little bit of olive oil and add onions & garlic. Let cook and soften for about 7 or 8 minutes. Next add in carrots and celery, cooking for another 8 minutes. Add crushed tomatoes and bay leaves. Turn to low and let simmer for 1 hour, uncovered stirring occasionally.
Stir in fresh basil and add salt and a pinch of crushed red pepper (if you'd like). Take out the bay leaves! If your sauce tastes too acidic you can add the butter to the sauce and stir to melt. Serve over your favorite pasta. When cooled it will keep for a week in the fridge.
1 pound of ground turkey (I like to use dark meat for these, but you can use something leaner too)
1/4 seasoned breadcrumbs
salt and pepper
2 garlic cloves; grated
2 eggs, lightly beaten
2 tablespoons milk
1/2 cup of Romano cheese
Preheat oven to 350.
In a small bowl mix together breadcrumbs and garlic, using a fork to break up the garlic. Add a pinch of salt and pepper, Set aside. In another small bowl mix together the eggs and milk.
Place turkey in a larger bowl and add the breadcrumbs, eggs and milk and the cheese. Gently mix together, taking care to not over mix the turkey. On a baking sheet lined with tin foil (OR parchment paper if you run out of tinfoil and forget to get more while at the market) Roll the mixture into even-ish golf size balls. Bake in oven for 20-25 minutes, till golden. I like to flip them with tongs half way through so they keep round-ish.
Serve over pasta with the sauce above or make a magical meatball sandwich with them. Typically I nestle them in the sauce and keep the two together, but you can keep them separate and do whatever you please with them.