4 servings of spaghetti noodles (I like brown rice noodles)
1 large can (28 oz) and 1 small can (14 oz) diced tomatoes
1 small or 1/2 medium onion, diced
2-3 cloves garlic, minced fine
1/8 teaspoon each of dried oregano, dried thyme
salt and pepper to taste
pinch turbinado sugar
1 tablespoon tomato paste
1 package frozen, vegan ground-beef style crumbles (publix greenwise is my favorite!)
1/4 teaspoon crushed fennel seed
If you don't feel like making sauce, just use your favorite bottled brand, and skip down to #2.
1. Start by making the sauce - saute the onions in olive oil with some salt for about 5 minutes over medium heat, then add the garlic and some more salt & saute for another 2 minutes. Add the dried herbs, stirring, and then the tomato paste. Then add the tomatoes (sauce & all). Add a little salt & pepper, and some crushed red pepper flakes if you like, and bring to a simmer. Let simmer for a good 20 minutes. Add the pinch of turbinado sugar (this takes the acidic edge off), and simmer for another 10 minutes.
2. Meanwhile, cook the pasta to al-dente. You still want it to have some bite so when you add it to the sauce, it soaks it up. When the pasta is finished, drain it into a colander, but don't rinse, and then add it back to the sauce and cover. Heat a skillet to medium and add some olive oil along with the veggie ground-beef. Saute for about 5 minutes, stirring, and then add the crushed fennel seed. Season it as well with a little pepper and salt if needed.
To serve, place a good helping of pasta on the plate and top with the "meat". Finish with some soy or rice parm and you've got a delicious meal! I LOVE the way this tastes! It may sound like a lot, but don't be fooled, this is very easy and delicious!