1 small Carrot
1 stalk Celery
1/2 cup fresh Parsley leaves
3 cloves garlic
Salt & Pepper
1 Pound ground Turkey
1 large egg
3/4 cup Parmesan Cheese, divided
1/2 cup Bread Crumbs/Panko
3 Tablespoons Olive Oil
1- 28 oz can Whole San Marzano tomatoes
3 cups hot water
1 teaspoon dried Oregano
1/2 teaspoon Red Pepper Flakes
12 oz. Rigatoni or Penne Pasta
1/2 cup loosely packed fresh Basil leaves
Preheat the oven to 450 degrees.
Line a baking sheet with parchment paper, set aside.
Crush the tomatoes into petite pieces. Set aside.
Roughly cut the onion, carrot, celery, and garlic.
In a food processor or with an immersion blender, puree until smooth: onion, carrot, celery, garlic, parsley, and 1 teaspoon salt.
Put half of the puree into a large bowl with the turkey, egg,
1/2 cup parmesan, panko, 1 ¼ teaspoon salt and a pinch of black pepper.
Combine with your hands, it will be very soft.
Make 18 meatballs-(a little smaller than golf balls) and place them on the lined baking pan.
(You will prepare the sauce while they bake)
Bake for 10 minutes-don’t worry, they will cook more in the sauce.
Heat a large pot over medium heat and add the olive oil.
Add the other half of the puree and cook for 3 minutes, stirring occasionally.
Add the tomatoes, 3 cups of hot water, Oregano, 1 teaspoon salt, and red pepper.
Simmer for 10 minutes.
After 10 minutes add the meatballs to the sauce.
Simmer for 20 minutes, uncovered.
While it is simmering, heat another large pot of generously salted water to a boil so it will be ready.
After the sauce has simmered for 20 minutes, drop the pasta into the boiling water, give it a stir.
You will cook it until it is al dente.
After you drop the pasta, remove the meatballs from the sauce and set aside in a bowl.
Continue to simmer the sauce.
When the pasta is done, drain it, then combine the pasta and the sauce in one pot. Add the Basil and stir.
Return the meatballs to the sauce and stir.
Serve topped with remaining Parmesan.
~Recipe credit Lidia Bastianich (with some minor edits)
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