Grate the tempeh using the large side of the grater. Dice the onion, carrot and celery, mince garlic and chop the basil.

Add a hearty splash of olive oil to a large saute pan over a medium heat. Add the tempeh and cook until golden, about 8 minutes. Add an additional splash of olive oil to the pan and mix in the onion, carrot and celery with a pinch of salt. Cook until the onions are soft, 6-8 minutes.

Add the garlic, tomato puree and oregano to the pan, stir well and cook for 2-3 minutes. Pour in the red wine, increase the heat to medium-high and cook until almost all liquid has evaporated, about 6 minutes.

Reduce heat to medium, add the tomato passata and vegetable stock, cover and cook for 15 minutes. Add the basil halfway through cooking. Season to taste with salt, black pepper and the sugar (the sugar makes a HUGE difference here!). Garnish with the remaining basil.

Meanwhile cook the spaghetti in a pot of salted boiling water according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander.

While the spaghetti is boiling, place the broccoli in a steamer basket above it and steam until you can pierce the stem easily with a sharp knife, 2-3 minutes. If you don't have a steamer, simply put the broccoli in a separate pan of salted boiling water and cook for 3-4 minutes. Drain well, tip onto a serving plate, dress with a little olive oil and season to taste.