Spaghetti With Turkey Meatballs

• 1 large onion, chopped (1 c.)
• 1 medium green pepper, coarsely chopped (1 c.)
• 1 medium carrot, coarsely chopped (1/2 c.)
• 1 stalk celery, sliced (1/2 c.)
• 1 Tbsp. cooking oil
• 4 large ripe tomatoes, peeled and chopped (4 c.) or 2 (16 oz.) cans tomatoes, cut up
• 1 (6 oz.) can tomato paste (2/3 c.)
• 2 tsp. dried Italian seasoning, crushed
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• Turkey Meatballs (recipe follows)
• 12 oz. pkg. dried spaghetti or mastaccioli

1. For sauce, in a Dutch oven, cook onion, green pepper, carrot and celery in hot oil until tender.
2. Stir in fresh or undrained canned tomatoes, tomato paste, Italian seasoning, sugar, salt and garlic powder.
3. Bring to boiling; add Turkey Meatballs.
4. Reduce heat; cover and simmer for 30 minutes.
5. If necessary, uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally.
6. Meanwhile, cook pasta and drain.
7. Arrange pasta on individual plates or a large platter. Spoon the meatballs and sauce over pasta.

onion, green pepper, carrot, celery, cooking oil, tomatoes, tomato paste, italian seasoning, sugar, salt, garlic powder, turkey meatballs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287757 (may not work)