Spaghetti Bolognese with Gardenin Meatless Meatballs

by Chef Sepi



In saucepan warm up marinara sauce over medium heat.  Meanwhile in another pan sear meatballs over medium heat with 2 tbs of olive oil.  Once the meatballs are browned, add them to the marinara sauce.  Add a spring of fresh oregano, reduce heat to low and simmer for 20-30 minutes, allowing flavors to combine.  If you notice that the sauce is getting too thick, cover the pan.  Once thoroughly heated, remove the oregano and mash the meatballs with a potato masher or the back of a fork.  It should resemble crumbled meat.


Meanwhile, cook pasta according to the instructions on the box.  Drain pasta making sure it’s al dente.  Put pasta back in the post and pour enough sauce to coat the spaghetti thoroughly.  You may also plate the spaghetti and pour the sauce over the pasta.  Once plated, drizzle with olive oil and freshly ground pepper.



4 servings

15 minutes prep

30 minutes cook



1 bag  Gardein Meatless Meatballs

4 tbs  olive oil

5 cups  Marinara Sauce (homemade or jarred)

1 pack  Spaghetti