| 1 | taste | salt |
| 2 | tbsp | olive oil |
| 0.5 | lb | ground beef |
| 2 | oz | dry tvp (or double the amount of hydrated tvp) |
| 2 | oz | veg broth |
| 0.38 | lb | parmesan |
| 1 | bunch | parsley |
| 0.25 | cup | bread crumbs |
| 1 | unit | egg |
| 1 | taste | black pepper |
| 1 | unit | onion |
| 3 | clove | garlic |
| 2.88 | lb | canned tomatoes |
| 3 | unit | bay leaves |
| 0.5 | lb | spaghetti |
https://cooking.nytimes.com/recipes/1016833-spaghetti-and-drop-meatballs-with-tomato-sauce
Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
If using dry tvp, rehydrate with an equal amount of veg broth. https://www.bobsredmill.com/recipes/how-to-make/basic-cooking-instructions-for-tvp-textured-vegetable-protein
Do the following step twice, once for the veg version (using tvp) and once for the meat version (using ground beef). Use 2/3 of the ingredients mentioned with the meat version and 1/3 with the veg version.
Put the ground beef/tvp in a medium bowl. Grate the cheese, adding 2/3 to the meatball mixtures and reserving the remaining 1/3. Chop parsley and add to the mixtures. Add the bread crumbs, crack in the egg(s), and sprinkle with salt and pepper. Gently mix until everything is just combined.
** Make Katie some without bread crumbs or with gluten free bread crumbs **
Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don’t burn and cook undisturbed until they’re lightly browned on the bottom, 5 to 6 minutes.
Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
** Make some gluten free pasta for Katie**
To serve, divide the pasta among {serving_size} plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.