1. sauté diced onions in oil in a large pan at medium heat until glassy.
2. add minced/crushed garlic, vegan mince, and italian herbs, and cook for 5-7 minutes until mince is “browned.”
3. add chopped tomatoes, passata, sea salt, and bay leaves. reduce heat to medium low, cover with a lid and simmer for 30-40 minutes, stirring occasionally.
4. reduce heat to low to keep the sauce warm while you cook the spaghetti. once pasta is cooked, strain but don’t rinse, and toss with a spoonful or two of sauce to coat the noodles. top with more sauce and sprinkle with fresh black pepper, vegan parmesan, and/or fresh herbs.