Peel the carrot and roughly chop along with the celery stick and the mushrooms. Add to a food processor along with the sausages and pulse until finely chopped. Add the thyme or sage leaves, tomato purée, garlic and fennel seeds and pulse a few more times. There is a lot of chopping and peeling in this recipe, so remember to have a grown-up with you to help at all times! - If you don't have a food processor just take your time and cut all the ingredients as finely as you can.
Step One - Blitz the bolognese mixture
Step Two - Cooking the bolognese
Heat the olive oil in the frying pan, with the help of your grown-up. Tip in the 'mince' mixture and stir fry for a few minutes, before adding the balsamic vinegar, soy sauce, nutritional yeast, chopped tomatoes, ketchup, bay leaf, and cinnamon stick. Squeeze in the juice from the orange before stirring, and then leave to simmer while you cook the pasta.
Step Three - Cook the pasta
Ask your grown-up to top up the water in the pasta pan with water from the kettle before adding the salt and bring to the boil. Add the spaghetti and cook until soft, following the instructions on the packet.
Step Four - Finishing touches
Carefully remove the cinnamon stick and bay leaf from the bolognese and discard. Use tongs to slosh the cooked pasta into the frying pan with the sauce, bringing some of the pasta water with it as you do so. Mix everything together with the tongs, adding more pasta water to loosen, if needed. Serve with nutritional yeast, a drizzle of good olive oil, and garnish with basil leaves and then enjoy!