I used to eat this meal growing up and always wanted to learn how to cook it like my mum made it but as I no longer eat red meat I buy the ready made vegan meatballs to save on time. More and more supermarkets have vegan foods for sale now so it’s really easy to find and just a quick and simple to cook. I love the Linda McCartney range for veggie/vegan foods.
Vegan (or veggie) meatballs
Tin of chopped tomatoes
1/2 red onion
1 garlic clove
Oregano (to taste)
A pinch of salt
Grated hard cheese
Preheat the oven to the required temperature on the packet of meatballs and cook as instructed
Boil water in a medium sized saucepan and break a handful of spaghetti in half before adding to the water along with a large pinch of salt (this is a trick that I learnt makes the spaghetti taste soooo much better!)
Meanwhile, dice the onion and garlic and add to another smaller saucepan with a glug of olive oil
Cook until soft and add the tin of chopped tomatoes (you can also add fresh chopped tomatoes and mushroom too if you desire)
Reduce to a simmer and check on the spaghetti as it softens.
Once the meatballs are cooked, add them to your tomato sauce and ensure they are fully covered in the sauce.
It’s personal preference as to whether you want to add the tomato sauce and meatballs to your pasta and stir it all in together or not. I prefer to have my pasta on the plate and add a lovely amount of the sauce and meatballs on top.