Bucatini and Meatballs

Directions

• To prepare the meatballs, combine all the ingredients listed (except for the ground turkey) in a large bowl. Mix everything until well combined, then add the ground turkey and gently mix. Let the mixture rest for 15 minutes, while you start on the sauce.
• To make the sauce, in a large pot, add a bit of olive oil and sweat the onions over medium-low heat, for about 7 minutes. Add in the garlic and cook until fragrant. Add the tomato paste and stir well, cook for an additional 2 minutes.
• Add the canned tomatoes and crush them with a large spoon. Increase the heat to bring the sauce to a gentle boil. Season with salt, pepper, and sugar, then add the basil leaves. Stir, then cover and cook on low for 40 minutes.
• Meanwhile, take a golf ball-sized amount of the meatball filling in between your hands and roll it into a sphere. Repeat until you’ve used up all of your filling. You should have about 18 meatballs in total.
• Heat a large frying pan over medium heat and add enough oil to cover the bottom of the pan. Add the meatballs in, making sure to space them apart, and fry for about 8 minutes. Turn occasionally, to make sure all sides are browned (the meatballs do not need to be fully cooked, as they will continue cooking in the sauce).
• After the sauce has simmered for 40 minutes, add in the browned meatballs and cook on low for another 20 minutes.
• Meanwhile, boil your bucatini in a pot of boiling water, until al dente.
• Once the sauce has finished, using a pair of tongs, transfer the bucatini to the sauce and combine well.
• Serve the pasta and grate parmesan over the top for garnish.