Start by dicing the onion, carrots and celery, or, make quick work of this by blitzing them in the blender. Then, heat the olive oil in a large frying pan and when hot add the onions carrots and celery and cook until they begin to soften.

Finely dice the garlic and add to pan. Blend the mushrooms and set to one side, then finely chop the herbs and add along to the pan and cook for a few more minutes before adding the sun-dried tomatoes and mushrooms. Cook the mushrooms down until they release water and then this liquid is cooked off again (about 8 mins). Season with a sprinkling of salt and pepper and then add a glass of vegan red wine and cook until the liquid reduces by half.

Next add in the puy lentils, tomato puree and a tin of tomatoes. Then fill the tin half way with water and add that too. Give it a good stir, then add the balsamic vinegar, soy sauce, vegan Worcestor sauce, sugar (or agave) and nestle in a bay leaf. Cook down for 20-30 minutes, stirring occasionally, until the sauce thickens and the flavour intensifies.

Pop the pasta in a big saucepan with boiling water and a good sprinkling of salt. Cook as per packet instructions (around 10 minutes for spaghetti). Once the spaghetti is cooked, drain and serve up, perhaps with a drizzle of olive oil.

Serve the bolognese into the middle of the spaghetti and rip up some fresh basil to sprinkle over the bolognese. We also love to serve this with some simple fried broccoli or oven roasted crispy kale on top and grated vegan cheese to finish.