Turkey meatballs in homemade tomato sauce with whole wheat pasta and grated carrots

Peel the 3 carrots and grate them into a mixing bowl. Thinly slice the onion and mince the garlic.

Bring 2 l of water to a boil in the big pot with the pinch of salt, over high heat, while you keep going with the rest.

With wet hands, shape the 400 g of turkey into about fifteen small meatballs, adding the pinch of pepper.

Heat the olive oil in the skillet over medium-high heat and brown the meatballs for 8 to 10 min, turning them. Move them to a plate.

In the same skillet, over medium heat, cook the onion for 3 min, then add the garlic and the 2 tbsp of tomato paste for 1 min.

Pour in the 400 g of crushed tomatoes, stir and let it simmer over low heat for 5 min. Put the meatballs back in the sauce.

Drop the 200 g of whole wheat pasta into the salted boiling water and cook it according to the package, usually 10 to 12 min. Drain it.

Let the meatballs simmer in the sauce over low heat for 10 min, covered if you can, until they're cooked through with no pink left (70 °C minimum).

Split the pasta between two plates, spoon the meatballs and sauce over the top, and serve the grated carrots on the side.