The 'meatballs' in this tomato-based pasta are a mixture of meat, tofu and vegetables.
½ cup olive oil, plus 2 tbsp extra to coat the pasta
1 onion, grated
3 garlic cloves, grated
2 tbsp tomato paste
2 x 700ml bottles of tomato passata
1 tbsp soy sauce
2 bay leaves
½ tsp dried oregano
500g dried spaghetti
1 cup grated parmesan, to serve
For the mixed meatballs
250g mixed vegetables, grated (such as carrot, broccoli stems, zucchini etc.)
1 onion, grated
2 garlic cloves, grated
500g bolognese mince (mixed pork and beef)
300g medium-firm tofu
1. Combine mixed vegetables, onion and garlic in a small saucepan and heat over medium heat, stirring occasionally until vegetables have released their liquid. Spread on a tray to cool.
2. Combine vegetables with mince, tofu, egg, 1 tsp salt and black pepper, then mix well. Form into meatballs (about 6cm in diameter) and place on a lined tray. Refrigerate for 30 minutes.
3. Heat a large saucepan or casserole dish over medium heat and add the ½ cup oil. Fry the meatballs in batches until browned but not cooked through, then remove. Add onion, fry for a minute, then add garlic and fry a further minute until fragrant. Add tomato paste, passata, soy sauce, bay leaves and oregano and bring to a simmer. Season with salt and pepper. Return meatballs to the pan, cover and simmer for 1 hour, then uncover and simmer a further 20-30 minutes until sauce thickens. Taste and adjust seasoning.
4. Cook pasta in salted water. Place a large frying pan over medium heat and add the extra 2 tbsp of oil. Scoop 2-3 cups of the sauce only and add to the oil. When the pasta is al dente, remove from water and toss to coat generously in the sauce. Serve pasta topped with the meatballs and grated parmesan.
Also try: Adam Liaw's mushroom all'amatriciana
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.