Vegan Filipino Style Spaghetti

Ingredients

• about 450 g Spaghetti noodles
• about 450 g Plant-based ground 'meat'
• about 680 g Tomato sauce
• about 170 g Tomato paste
• 1/4 cup Brown sugar
• 1 Onion
• 4 cloves Garlic
• 1/2 cup Vegetable broth
• 1 tsp Dried oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of salted water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of Spaghetti noodles and cook for 8-10 minutes, or until al dente (tender but still firm to the bite). Drain the noodles well and set aside.
2. 2While the spaghetti cooks, finely chop 1 medium Onion and mince 4 cloves of Garlic. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat (190°C / about 190°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. 3Add the minced garlic to the pot with the onions and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
4. 4Add the about 450 g of Plant-based ground 'meat' to the pot. Break it up with a spoon and cook for 8-10 minutes, stirring occasionally, until it is browned and cooked through.
5. 5Stir in the about 680 g of Tomato sauce, about 170 g of Tomato paste, 1/4 cup of Brown sugar, 1/2 cup of Vegetable broth, 1 tsp of Dried oregano, 1/2 tsp of Salt, and 1/4 tsp of Black pepper. Bring the mixture to a simmer.
6. 6Reduce the heat to medium-low (150°C / 148.9°C), cover the pot, and let the sauce simmer for 20 minutes, stirring occasionally. This allows the flavors to meld together.
7. 7Taste the sauce and adjust seasoning if needed. Serve the cooked sauce generously over the drained about 450 g of Spaghetti noodles.

Substitutions

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