‘Meaty’ Spaghetti

‘Meaty’ Spaghetti


  • 1 lb angel hair or spaghetti
  • 2 Tbsp extra virgin olive oil
  • 1 large sweet onion, peeled and diced
  • 1 Tbsp roasted garlic (jarred)
  • 2 14.5 ounce cans diced tomatoes (I used no-salt added)
  • 6 ounce can tomato paste
  • ½ cup vegetable broth
  • 2 Tbsp red wine vinegar
  • 1 Tbsp granulated sugar
  • 2 tsp dried basil
  • 1 tsp dried rosemary
  • ¼ tsp each red pepper flakes, ground black pepper and kosher salt
  • 12 ounces favorite ground meat substitute, cooked to package directions (for a vegetarian version use Morningstar Crumbles)


In a large skillet, over medium heat, add the oil and onion, cook until translucent. Add the garlic and cook for a minute. Add the tomatoes, tomato paste, broth, vinegar and spices. Bring to a simmer and let cook covered over medium-low for 10 minutes. Stir in the ground ‘meat’ and cook covered for another 10 minutes. Season to taste if desired.

Meanwhile bring a large pot of water to a boil, cook the pasta for time directed on package. Drain and toss with the sauce.

Serves 4 to 6.

Notice the hungry eyes…




  1. This looks and sounds ah-mazing. I LOVE spaghetti!

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