Spaghetti and Meatballs

  Ingredients: 
1 bowl - whole wheat spaghetti
1/4 cup - torn fresh basil leaf
Meatballs:
1/2 cup -   whole wheat bread crumbs
1/2 cup - grated cheese
1 egg
2-3 - cloves garlic minced
1/2 tsp - dried Italian herb seasoning
Salt to taste
1 lb extra-lean ground turkey
1 pinch hot pepper flakes

1  - carrots, finely chopped
1 - rib celery ,finely chopped
1  - onion ,finely chopped
3 - cloves garlic, crushed
1/2 tsp- dried Italian herb seasoning
Salt to taste
Olive oil
1/4 cup - dry white wine
1/4 cup - dry red wine
1 bottle (680 ml) strained tomatoes (passata)

 For sauce : In saucepan, heat oil over medium heat; cook carrot, celery,onion, garlic, Italian seasoning and salt, stirring occasionally, until softened, about 6-8 minutes.
Add wine; cook for 2 minutes. Add tomatoes and 3/4 cup water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
Meatballs: Meanwhile, in large bowl, stir together bread crumbs, egg,garlic, Parmesan cheese, Italian seasoning, hot pepper flakesand salt; stir in turkey until combined. Shape by scant 1 tbsp into 30 meatballs.
Bake on parchment paper–lined baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of a few reads 165°F (74°C), about 15 minutes. Add to sauce.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain.
Serve topped with meatballs and sauce. Garnish with spring onion.