Vegan Spaghetti Bolognese (Mushroom + Mince) - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, grated or finely chopped
• 3 sticks celery, finely chopped
• 4 cloves garlic, finely chopped
• 300 g mushrooms, finely chopped ((see photo above))
• 300 g meat-free mince
• 2 tablespoons tomato puree
• 125 ml red wine ((ideally vegan, optional))
• 3x 400 g tins plum tomatoes
• 1 vegan stock cube ((or 2 teaspoons vegan bouillon powder))
• 2 tablespoons Henderson's Relish ((or half the amount of red wine vinegar - see notes))
• 1 tablespoon Marmite ((or other yeast extract if GF))
• 4 bay leaves
• 2 teaspoons oregano ((or homemade Italian herb mix))
• 30 g fresh basil
• Salt and black pepper to taste
• 100-125 g dried spaghetti per person (normal or gluten-free)