Ingredients for Spaghetti with Turkey Meatballs

• 3.6kg tomatoes, cut into chunks

• 1 cebolla grande, picada

• 60ml plus 1 1/2 tablespoons olive oil, divided

• 5 cloves garlic, roughly chopped

• 1/2 teaspoons red pepper flakes or 1 small dried hot pepper, chopped (optional)

• 1 tablespoon plus 1 teaspoon salt, preferably sea salt, divided

• 300g Italian bread, torn into bite-size pieces

• 180ml 1 percent milk

• 450g turkey mince (93 percent lean)

• 1 huevo, batido

• 230g whole-wheat spaghetti

• Grated Parmesan or Romano (optional)

Heat oven to 204°C. In a large baking dish, combine tomatoes, onion, 60ml oil, garlic, pepper flakes (if desired) and 1 tablespoon salt; cover; roast 45 minutes. Remove dish from oven; mash mixture to break down tomatoes. Cook, uncovered, until sauce is thick and reduced, 45 minutes. In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 teaspoon salt; mix until just combined. Gently roll meat mixture into 16 equal-sized balls. In a large nonstick saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat. Sauté meatballs, turning occasionally, until light brown, 5 minutes. Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes. Cook pasta as directed on package. Serve sauce over pasta; top with cheese, if desired.

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