Spaghetti and turkey meatballs

Cutlets and meatballs

My tomato sauce is definitely a work in progress, however I think my "nonna" would be impressed with this variation. Each time I make a tomato sauce from scratch, I change or add something. This time the tomatoes were particularly acidic, so I adjusted the sweetness with a little touch of agave syrup (rather than sugar). The spices were kept, for the most part, clean and rustic with just a little dried basil, oregano, crushed red pepper flakes for some heat. <br /> <br />I add something that my "nonna" would not be very thrilled about, but I think it makes my tomato sauce my own (in a way). I like to add a little cinnamon - not enough to make it a Moussaka sauce, but just the right about to add to the sweetness of the sauce. Don't furl your eyebrow at me yet, try it - you'd be surprised at how delicious the outcome is. <br />