Vegetarian meatballs with marinara sauce recipe

Ingredients

• 3 tbsp extra-virgin olive oil
• 5 garlic cloves, crushed
• 200 g fresh porcini mushrooms (or wild or chestnut), finely chopped
• 2 rosemary sprigs (leaves only), finely chopped
• 6 sun-dried tomatoes in oil, finely chopped
• 1 tsp dried chilli flakes
• 500 g cooked puy lentils
• 3 tbsp ground flaxseed
• 300 g wholegrain (or normal) fettucine
• 2 carrots, peeled lengthways into thin strips with a vegetable peeler
• 2 rosemary sprigs (leaves only)
• 2 oregano sprigs (leaves only)
• 5 garlic cloves, thinly sliced
• 500 g passata
• 100 g roasted red peppers (from a jar or roast your own)
• 1 splash of Worcestershire sauce
• 15 g flat-leaf parsley, leaves and stalks finely chopped (optional)
• 1 handful basil leaves, torn