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vEEF™ Spaghetti Bolognese

vEEF Spaghetti Bolognese

vEEF™ Spaghetti Bolognese

Searching for a plant-based version of your family favourite? This Spaghetti Bolognese with vEEF™ "Meatballs" will transport you to the heart of Italy with a sauce that's been handed down the generations to our very own Chef Santiago.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Servings 4


  • 12 vEEF™ "Meatballs", defrosted
  • 400g spaghetti
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 400g can of peeled tomatoes
  • 3-4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 thyme sprig
  • 1 small handful of parsley, chopped
  • 200ml water
  • 3 tbsp extra virgin olive oil
  • basil, to taste
  • salt and pepper, to taste


  • Heat oil in a pan and fry "meatballs" until brown.
  • Remove "meatballs" from pan. Add onion, garlic and salt. Sweat for 1-2 minutes.
  • Add carrot and celery and sweat for a further 4 minutes.
  • Add thyme, bay leaf, parsley and tomato paste and cook for 1-2 minutes.
  • Add canned tomatoes. Fill empty can half way with water and add to sauce. Cook for 20 minutes, half covered with lid.
  • In a separate pot, cook pasta to packet instructions.
  • Serve cooked pasta on a plate. Add sauce, cooked "meatballs" and finish with salt, pepper and fresh basil.
Keyword vEEF™ “Meatballs”

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