Spaghetti vEEF Meatballs
Recipe and picture courtesy of vEEF
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Ingredients
- 2 pouches of vEEF patties
- 240g spaghetti
- 1 finely diced onion
- 1 finely diced carrot
- 1 finely diced celery stick
- 1 400g can peeled tomatoes
- 3-4 minced garlic cloves
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig thyme
- Small handful chopped parsley
- 200ml water
- 3 tablespoons extra virgin olive oil
- Basil to garnish
- Salt and Pepper
Directions
Step 1
Defrost vEEF patties, divide and shape each patty into 4 ‘meatballs’. Heat oil in a pan and fry meatballs until brown.
Step 2
Remove ‘meatballs’ from the pan and add onion, garlic and salt, sweat for 1-2 minutes.
Step 3
Add carrot and celery and sweat for a further 4 minutes.
Step 4
Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes.
Step 5
Add canned tomatoes, fill can half way with water and add to sauce. Cook for 20 mins, half covered with lid.
Step 6
Meanwhile cook pasta to packet instructions.
Step 7
Finish sauce with salt, pepper and fresh basil and add in meatballs. Serve with spaghetti and enjoy!
Visit vEEF
Visit vEEF
Ingredients
- 2 pouches of vEEF patties
- 240g spaghetti
- 1 finely diced onion
- 1 finely diced carrot
- 1 finely diced celery stick
- 1 400g can peeled tomatoes
- 3-4 minced garlic cloves
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig thyme
- Small handful chopped parsley
- 200ml water
- 3 tablespoons extra virgin olive oil
- Basil to garnish
- Salt and Pepper