Step 1

Place a large, open saucepan over medium heat and add the olive oil. When hot, add the onion and fry for two mins or until turning soft. Add the carrot and celery then fry for a further two minutes.

Step 2

Add the garlic and fry for a further two minutes then add the vegan mince and fry for 5 minutes. Stir in the tomato puree, dark soy sauce, vegan Worcestershire sauce and can of chopped tomatoes.

Step 3

Fill the empty can of chopped tomatoes up with just boiled water and stir in the vegan beef flavour stock powder. Add to the saucepan and stir to combine. Bring the sauce to a simmer then stir in the bay leaf, salt, pepper and sugar. Cover with a lid and leave to simmer for 30 minutes, stirring occasionally.

Step 4

While the sauce cooks, place a large saucepan of salted water over medium heat and bring to the boil. When 10 minutes of sauce cooking time remain, cook your pasta according to the packet instructions or until al dente.

Step 5

Drain the pasta but reserve around 200ml of the pasta water. Check the sauce, it should be reduced and very thick. Add a dash of the pasta water to the sauce and stir to loosen things up. Finally stir through the liquid smoke.

Step 6

Return the cooked pasta to its saucepan and dress with a little sauce. Divide the pasta between 4 plates and top with the remaining sauce. Serve with extra black pepper, a sprinkle of fresh parsley or your favourite vegan parmesan.