This is a tasty vegan standard that is sure to please your family and friends.
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- 8 oz spaghetti (thin) (boiled and drained)
- 1 C bell pepper (green) (chopped)
- 1 C mushrooms (crimini) (thinly sliced)
- 2/3 C yellow onions (chopped)
- 1 garlic clove (minced)
- 2 tsp olive oil
- 16 oz tomato sauce
- 12 oz tomato paste
- 1 tsp basil (dried)
- 1 tsp oregano (dried)
- 4 oz black olives (sliced)
- 1/2 C wine (red)
- 12 oz meatballs (Italian meatless)
Saute the bell pepper, mushrooms, onion, and garlic in the olive oil in a large pan until the vegetables are tender.
Add the tomato sauce, tomato paste, spices, olives and wine to the pan; stir and simmer for at least one hour, stirring occasionally.
Prepare the noodles (or other pasta) according to the directions.
Add the meatballs to the sauce, cover and continue to simmer for another 30 minutes.
Serve over hot noodles; add Parmesan cheese, if desired.
Cover and store in the refrigerator for up to one week; freeze for up to six months.
© Mainly Vegan LLC