I love pasta, and a red meat sauce over spaghetti has always been my favorite. Soon after our conversion, I prepared a “meat” sauce using a meatless crumble, but that did not come out too well – it turned into a pile of mush.Now, I tried a different approach, and it was amazingly successful. The difference was using meatless meatballs, and a different sauce. I tried a brand I had not used before (IF I ever have the time, I will make a sauce from scratch, but who knows when that will be), and it was great. The sauce was Kissino All Natural Puttanesca Spaghetti Sauce, from Bristol Farms (I know that some Puttanesca sauces include anchovies – this one does not). I heated the sauce, adding sliced mushrooms, sliced green olives, a couple of cups of Ravenswood 2007 Old Vine Zinfandel, and a package of Nate’s Zesty Italian Meatless Meatballs.
The sauce simmered for about 1/2 hour, as the spaghetti cooked, and when things were about ready, I cut up some filone, spread Earth Balance vegan spread on the slices, and then added freshly crushed garlic. They baked for four or five minutes.
The spaghetti and sauce were almost perfect. MrsHound was astonished by the quality of the meatballs and said she could not tell they were not actual meat. I thought the meatballs could have been a bit better if they were a little crunchy on the outside, but the instructions were to add them to the sauce out of the freezer, and to grill or saute them a bit first would require defrosting before doing so, and that might hurt their overall consistency and taste. But I might still try it in the future.
All in all, it was a great meal, an 8.5 of 10 on the Hound scale, and it will be a future staple.