In a large saucepan, add a splash of olive oil (optional) and bring up to a medium-high heat.
Pop the chopped onion in and cook for a couple of minutes until soft.
1 onion
Next, add the garlic, oregano, bay leaf and tomato purée. Cook for two minutes more
4 cloves garlic, 1 tablespoon oregano (dried), 1 bay leaf, 2 tablespoon tomato purée
Chuck in the mushrooms and carrots, stir and cook for 5 minutes.
250 g chestnut mushrooms, 200 g carrots
Pour in the chopped tomatoes, stir well. Bring to a boil and then immediately down to a simmer. Crumble in the vegan beef or veg stock cube (if using). Cook for around 5 minutes.
800 g chopped tomatoes, 1 vegan beef stock cube
Now add in the vegan mince, stir well and simmer for 1 hour. No need for it to be covered, but stir it occasionally.
450 g vegan mince
Around 10 minutes before the simmer time is up, put the pasta on to cook. It should take around 10 minutes to cook.
450 g spaghetti
Season with salt and pepper, to taste.
Stir the fresh basil leaves into the bolognese just before serving on a bed of spaghetti.
25 g fresh basil