Name: Spaghetti with Chicken Parm Meatballs
Ingredients: Vegetable-Tomato Sauce 1 carrot, coarsely chopped 1 stalk celery from the heart with leafy top, coarsely chopped 1 small onion (white or yellow), coarsely chopped 2 large cloves garlic, crushed 1 tbsp. olive oil 1 tbsp. butter Salt and pepper 1 jar (24 oz.) passata (uncooked tomato puree) ½ cup half-and-half or whole milk ½ tsp. sugar or a drizzle of acacia honey A handful of fresh basil leaves Chicken Meatballs 1 lb. ground chicken (preferably a mix of white and dark meat) Salt and pepper 1 cup grated Parmigiano-Reggiano About 1/2 cup dry breadcrumbs A handful of fresh flat-leaf parsley, finely chopped 3 to 4 tbsp. whole milk About 2 tbsp. EVOO 2 cloves garlic, grated or finely chopped About 2 tsp. lemon zest 1 tsp. granulated onion A little freshly grated nutmeg (about 1/8 tsp.) Pasta Salt 1 lb. spaghetti 2 tbsp. butter 1 cup grated Parmigiano-Reggiano A fat handful of fresh basil leaves

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