2 servings of dry spaghetti
1 medium carrot
5 cloves of garlic
4 sticks of celery
4 large tomatoes
2 Asian aubergines
250 ml of red wine
250ml of vegetable stock (home made or store bought)
1 tbsp vegemite
1 tsp paprika
2 tsp Italian mixed herbs
1 tsp thyme
1 tbsp soy sauce
1 bunch of basil
1 tbsp nutritional yeast (optional)
Dice onion, celery and carrot and add to a pan on a medium heat with a little oil, keep stirring until onions begin to brown.
Add stock, red wine and chopped tomatoes (you can add in a little tomato puree if you want to deepen the flavor).
Add in garlic, paprika, Italian mixed herbs, thyme, soy sauce and basil. Stir in and let simmer for 5 minutes on a low heat.
Put into a blender and blitz until smooth, then return to the pan. Add in chopped courgette and Aubergine and leave on a low to medium heat for 10 mintues.
Boil some water and add to a milk pan with a splash of oil and your spaghetti and leave on a medium heat to cook for 10 mins.
Once cooked drain the spaghetti and add a little of the pasta water to the ragu and stir through with the vegemite (returning to a high heat for 1 minute).
Season ragu to taste and add a little salt and oil to the spaghetti. It’s time to plate up! Top with nutritional yeast and fresh basil and enjoy.