Spaghetti with Plant-Based Meatballs and Marinara | America's Test Kitchen

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ⅛ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• ¼ cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• ¼ cup water
• 2 tablespoons chopped fresh basil
• ½ cup panko bread crumbs
• 2 tablespoons water
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon table salt, plus salt for cooking pasta
• ⅛ teaspoon pepper
• 12 ounces plant-based ground meat
• 1 pound spaghetti
• Plant-based or dairy Parmesan cheese (optional)