Heat the oil in a large pan. Add the chopped onion, carrot, and celery, and soften for 10-15 minutes on a low heat, stirring occasionally. This vegetable mix is called a 'soffritto' and forms the base of many a classic Italian dish. Sprinkle in some salt and pepper at this stage.
After 15 mins, add the chopped garlic and chopped mushrooms and cook for 3-4 mins.
Next, add in the meat-free mince and cook for another 3-4 mins. If using frozen/fresh mince, simply throw it in and break it apart. If using dried mince, you'll first need to rehydrate it according to package instructions.
Turn up the heat, then add the tomato puree and red wine. Stir for a few mins.
Once that's done, it's a case of adding in the tomatoes, crumbled vegan stock cube/powder, Henderson's Relish, Marmite, bay leaves, dried oregano/mixed herbs, and some more salt and pepper. You can also rinse each tomato tin with a splash of water and add this to the pan.
Break the tomatoes apart with a spoon, then turn down the heat and cook for about 45 minutes (but longer if you have time). Stir occasionally. This is where the magic happens.
As you near the end of the bolognese cooking time, cook your spaghetti in boiling water according to package instructions.
5 mins from the end of cooking, stir chopped fresh basil through the bolognese and check the seasoning. Use most of the basil here and then save some for serving.
Once the spaghetti is cooked, turn off the heat and drain it. Return it to the empty pan and spoon in the bolognese sauce according to the quantity of pasta you just cooked. Mix the sauce through the pasta so that it is evenly coated.
Serve with freshly chopped basil.