{"id":138,"date":"2018-01-27T00:33:13","date_gmt":"2018-01-27T00:33:13","guid":{"rendered":"https:\/\/simmerandslice.com\/index.php\/2018\/01\/27\/2018-1-25-spaghetti-with-turkey-meatballs\/"},"modified":"2023-02-02T23:04:25","modified_gmt":"2023-02-02T23:04:25","slug":"2018-1-25-spaghetti-with-turkey-meatballs","status":"publish","type":"post","link":"https:\/\/simmerandslice.com\/index.php\/2018\/01\/27\/2018-1-25-spaghetti-with-turkey-meatballs\/","title":{"rendered":"SPAGHETTI WITH TURKEY MEATBALLS"},"content":{"rendered":"

If I ever ask my three-year-old what he wants to have for dinner, you can bet the answer will always<\/em>\u00a0be “Spaghetti!” At least six days of the week, I have to disappoint him on that one, but every so often, his wish is granted. As much as I love the ease and convenience of cooking up some ground turkey, dumping a bottle of pre-made sauce over it (Trader Joe’s Three Cheese sauce is a major favorite over here), and plopping it all over some noodles, sometimes I crave something a little more homemade. I still don’t want to put a ton of effort in, though. Not on spaghetti night, people!<\/p>\n

Cue Marcella Hazan’s tomato sauce. Hailed as her most popular recipe ever, when I first read it over, I assumed it couldn’t possibly be that good since it has only three ingredients. I had always made sauces with garlic, fresh basil, and all the spices and flavorings. They were good, but they took time and effort, and honestly, sometimes you just want a good tomato sauce without all that distraction. I figured the rave reviews for Marcella Hazan’s recipe must be wrong, and everyone was crazy. All 2700 of them. Wait, 2700?! Okay, I had better at least give it a try. Well, folks, I’m happy to say I was quite wrong. This stuff is gooooood. And easy<\/em>. But NOTE: by far and away, the most important thing here is the can of tomatoes. Splurge a little and get those San Marzano tomatoes! They’re in a big yellow can, you can’t miss ’em. They are SO MUCH better than any other canned tomato. Trust me on this one. It’s the only way you’re getting away with a three-ingredient spaghetti sauce.<\/p>\n

So while you have that sauce simmering, why not whip up some meatballs too? They’re delicious and simple, you won’t regret it. Now, I have exactly zero<\/em>\u00a0progress pictures here for you, because A) I live in a tiny San Francisco apartment with terrible lighting and a kitchen that isn’t exactly photogenic (read: laminate countertops), and B) ain’t nobody wanna see pictures of squished up raw meat. Also these are so dang easy, you don’t need pictures!\u00a0Promise. Aaaanyway…I like to use Giada de Laurentis’s recipe for these bad boys. Sort of. I changed it a little bit, but they’re yummy!<\/p>\n

Enough from me already! Let’s get to the recipe.<\/p>\n

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Marcella Hazan’s Tomato Sauce
\n<\/strong>serves 4, adapted from <\/span>The<\/em>\u00a0<\/span>New York Times<\/em><\/p>\n<\/div>\n<\/figure>\n<\/div>\n

Ingredients<\/strong><\/p>\n