Place a large saucepan on medium heat and add a generous drizzle of olive oil.

Add the onions, carrots, garlic cloves all finely chopped, season with salt and pepper and then fry for about 5-7 mins, or until the vegetables soften and begin to caramelise.

Create some room in the pan for the v2mince and add to the dish along with a little salt and pepper seasoning. Stir this into the pan, breaking it up as you go, for about 4-5 mins or until it browns.

Add in the tinned tomatoes diced or whole to the pan followed by a small pour of red wine (optional) for depth of flavour, followed by the veggie stock.

Add the fresh herbs and the dried bay leaf to the pan and stir with a wooden spoon. Break up the tomatoes if required, mix through and allow the sauce to reduce.

Bring a separate pot of water to the boil for your pasta. Once it’s ready, add a pinch of salt and then add the spaghetti. Keep the v2 Bolognese sauce on medium heat in the other pan.

Once the pasta is al dente, transfer it directly to the pan with the Bolognese. Mix it all through until the sauce generously coats the pasta before dividing it into bowls to serve.

Top with grated parmesan and fresh basil.