Vegan Spaghetti and Meatballs

I've been trying (and really enjoying) Woolworth’s Funky Fields 100% Plant Based Mince. I've made bolognese and burgers, but have yet to try my ultimate favourite: Spaghetti and Meatballs.

Duration: 1 hour

Serves: 4 (or just me)

Ingredients

• 2 brown onions

• 6 cloves of garlic

• 3 springs of rosemary

• 1 cup breadcrumbs

• 1/4 cup of EVOO

• 800g of Woolworth’s Funky Fields Mince

• 3-4 cans of tomato puree

• 1 cup of salty-starch pasta cooking water

• 400g of spaghetti

• Basil

• Vegan cheese

Method:

1. Finely dice onions and garlic. Split in half.

Meatballs

2. Combine mince, half of the onion/garlic mix, salt, pepper, breadcrumbs, EVOO, 1 spring of rosemary (chopped).

3. Shape into meatballs. Tip: Use an ice-cream scoop to get consistently sized balls.

4. Fry meatballs (suggest doing in batches) in EVOO. This is to help keep their shape and offer texture to the meatball.

Sauce

5. Cook the other half of the onion/garlic mix on slow heat. I like to cook this for 15 minutes to let the onion release all it's flavour (add a little veggie stock if the mix starts to get dry.

6. Add rest of the rosemary followed by the tomato puree. Bring to boil then simmer.

7. Add the meatballs. Cook spaghetti as per packet instructions.

8. Add starchy salty pasta cooking water to help pasta marry with sauce.

9. Serve with basil leaf and favourite vegan cheese.