Step 1

Finely chop the onions and mince the garlic. Heat some vegetable oil in a saucepan on medium heat and when hot add the garlic and onion. Let sautee for about 5 minutes.

Step 3

Cut the carrot into small pieces and add to the pan, along with the chopped celery. After about 5 minutes add the roughly sliced mushrooms. You wanted them quite chunky for texture.

Step 5

Once the mushrooms have cooked and there is no water left from them, add the paprika and nutmeg. Give it a good stir.

Step 7

Add the red wine and let simmer for a minute before adding the tomatoes, veg stock, soy sauce, herbs, mince, marmite and mince.

Step 9

Let this simmer gently for about 15 minutes until the sauce is the right consistency and it is a nice rich red colour. Whilst you are waiting, put some spaghetti boil to boil for 10 minutes.

Step 11

Once then spaghetti is cooked, drain and serve topped with the mince, some fresh basil and vegan cheese.