• ½ package Ruth’s Original Veggie Balls
  • 1 jar of your favorite tomato sauce
  • 1 tbsp. tomato paste
  • 2 tsp. fresh oregano, chopped
  • 1 clove of garlic, chopped
  • 2 tsp. fresh thyme, chopped
  • 2 tsp. fresh parsley, chopped
  • 1 green pepper, chopped
  • 1/2 red onion, chopped
  • 2 tsp. fresh rosemary leaves, chopped
  • ½ tsp. red pepper flakes
  • 1 bay leaf
  • 1 tsp. balsamic vinegar
  • 3 tbsp. Extra virgin olive oil
  • salt and pepper to taste
  • 1 package pappardelle pasta, dried

Bake Ruth’s Original Veggie Balls according to package directions. Heat oil in a saute pan and add green onion, red onion, salt, pepper, and garlic. Saute until onions are translucent. In a stock pot, combine tomato sauce, tomato paste, red onion, garlic, green onion mixture, and dry herbs. Add balsamic vinegar and stir well together. Add Ruth’s Original Veggie Balls and fold into sauce. Add bay leaf. Roast the sauce in a 375 degree oven for 1 hour. Remove sauce and stir. Serve over pappardelle pasta prepared to package directions.