-
1
In a large bowl add bread crumbs milk and mix until well combined.
-
2
Mix in eggs and 1/2 cup Romano cheese and mix well.
-
3
Add turkey and gently combine, being careful not to overwork the meat.
-
4
Season with salt and pepper.
-
5
Shape into golf-size balls.
-
6
In a large skillet heat the oil over medium high heat.
-
7
When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes.
-
8
Turn meatballs and brown other side.
-
9
Continue to cook until all sides are golden brown, about 8 minutes total.
-
10
Add tomato sauce and bring to a boil.
-
11
Lower heat and allow meatballs to simmer for 5 minutes.
-
12
Turn off heat and keep warm on stove.
-
13
Be careful not to overhandle the meatballs since they are soft and fragile.
-
14
In a large pot, bring to a boil 6 quarts of salted water.
-
15
Add pasta and cook until al dente, about 8 minutes.
-
16
Drain pasta in a colander.
-
17
Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
-
18
Remove meatballs from sauce and place in serving bowl.
-
19
Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet.
-
20
Place the cooked penne into the skillet with the remaining sauce and toss well.
-
21
Pour sauced pasta into a large serving bowl.
-
22
Serve alongside the meatballs.
-
23
1/2 cup extra-virgin olive oil
-
24
1 small onion, chopped
-
25
2 cloves garlic, chopped
-
26
1 stalk celery, chopped
-
27
1 carrot, chopped
-
28
Sea salt and freshly ground black pepper
-
29
2 (32-ounce) cans crushed tomatoes
-
30
2 dried bay leaves
-
31
4 tablespoons unsalted butter, optional
-
32
In a large casserole pot, heat oil over medium high heat.
-
33
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
-
34
Add celery and carrots and season with salt and pepper.
-
35
Saute until all the vegetables are soft, about 5-10 minutes.
-
36
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
-
37
Remove bay leaves and check for seasoning.
-
38
If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
-
39
Add half the tomato sauce into the bowl of a food processor.
-
40
Process until smooth.
-
41
Continue with remaining tomato sauce.
-
42
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
-
43
This will freeze up to six months.
