SPAGHETTI SAUCE RECIPE MEATLESS RECIPES

Steps:

• Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
• Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
• Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
• Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
• About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
• Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Steps:

• Heat oven to 425°F. On a rimmed baking sheet, toss eggplant, mushrooms, and garlic with oil, red pepper flakes, 1/2 tsp salt, and ¼ tsp pepper. Spread in a single layer and roast, stirring halfway through, until vegetables are tender, 30 to 35 min.; let cool.
• Transfer roasted vegetables to a food processor along with chickpeas, parsley, oregano, and 1/2 tsp salt and pulse until finely chopped. Transfer mixture to bowl and stir in panko.
• Line a baking sheet with parchment paper. Roll vegetable mixture into balls about 2 Tbsp each (you should get 22) and place on prepared sheet. Bake until golden brown and crisp around the edges, 20 to 25 min. 
• Meanwhile, cook pasta per package directions. Gently toss meatless balls with marinara. Serve over spaghetti and sprinkle with parsley.