1: Put the onion, carrots, celery and garlic into a food processor and pulse a few times to chop finely. Heat the olive oil in a large non-stick saucepan over a high heat. Add the chopped veg and cook for 20 minutes or until softened and starting to caramelise, stirring often. Lower the heat to medium. Stir in the tomato purée and cook for a further 5–8 minutes, stirring to ensure it doesn’t catch or burn.

2: Pour in the wine and simmer until reduced by half. Add the passata, chopped tomatoes, bouillon powder and chilli flakes, then pour in the water and bring to a simmer. Add the peppers, mushrooms and herbs and cook gently for 20 minutes.

3: Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook until al dente.

4: Stir the soya mince through the sauce and cook for a further 2–3 minutes, until nicely thickened. Season with salt and pepper to taste.

5: Drain the spaghetti and divide between warmed bowls. Spoon on the sauce and grind over some pepper. Serve with lots of Parmesan grated over.