Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           onion -- chopped
   2      teaspoons     Italian seasoning -- crushed
   1      cup           green pepper -- coarsely
     1/2  teaspoon      sugar
                        chopped
     1/2  teaspoon      garlic powder
     1/2  cup           carrot -- coarsely chopped
     1/2  teaspoon      salt
     1/2  cup           celery -- sliced
  12      ounces        spaghetti or mostaccioli
   2      16 oz can     tomatoes -- cut up
                        cooked and drained
   1      6 oz can      tomato paste -- (2/3 cup)
                        -----turkey meatballs-----
   1                    egg -- beaten
     1/2  teaspoon      salt
   2      tablespoons   low-fat milk
     1/8  teaspoon      pepper
     1/4  cup           bread crumbs -- fine
   1      pound         ground turkey
     1/2  teaspoon      Italian seasoning

Preparation:

For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4 1/2qt Dutch oven in a small amount of boiling water for 4 minutes or till tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat. Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Serve over hot cooked pasta. For Meatballs: In a medium bowl, combine all ingredients, except the turkey. Mix well and add the ground turkey; mix well. With wet hands, shape meat into 24 - 1 inch balls. Spray a 13x9x2 inch baking pan with nonstick spray. Place meatballs in prepared pan. Bake in a 375F oven for 20 minutes or till no pink remains; drain.