Using a food processor finely mince 1 large onion, 2 sticks of celery and 2 carrots. Place in a large pan with a glug of olive oil and set to medium-high heat. Stir occasionally, and cook till softened. 

Meanwhile, soak a handful of dried porcini mushrooms in 100ml of water.

Add 2 garlic cloves (finely chopped) and stir till fragrant. Stir in 200g vegan mince.

Add 150ml red wine and let reduce down a bit.

Add a can of chopped tomatoes, 2 tbsp tomato purée, , 200ml vegetable stock, the mushroom stock, and the porcini, finely chopped and stir. Add 2 tbsp soy sauce, 1 tbsp balsamic vinegar, and a pinch of sugar.

Season with salt and pepper. Cover and simmer for 30-40 minutes.

Serve over spaghetti.