Set a large frying pan over a medium-high heat and add half the olive oil. Add the "meat" balls and fry for 4-5 minutes until browned. You might need to do this in batches depending on the size of your pan. Remove the "meat" balls from the pan and set aside.

Reduce the heat to medium-low and add the remaining olive oil. Add the chopped onion, garlic, celery, carrot and a large pinch of salt and the oregano. Cook for 10-12 minutes, until softened but not coloured.

Next, add the "meatballs" back to the pan, followed by the passata. Swill a little water around the jar and add this too. Add the sugar, balsamic vinegar the torn bay leaf and the chilli flakes, if using. Season to taste with salt and pepper. Simmer for 10-12 minutes, until reduced by half. NB, this sauce can be simmered for longer, low and slow for a richer flavour, if you have time.

Whilst the sauce is simmering, bring a large saucepan of salted water to a boil and cook the spaghetti for 8-10 minutes, until al dente. Drain (reserving a cup full of pasta water) and fold through the sauce, adding a splash of pasta water as you go. Stir through torn basil leaves, then taste to check the seasoning and adjust as necessary. Serve with a generous grating of veggie hard cheese and lots more black pepper.