Heat the oil in a large frying pan and add
the onion. Cook gently for a few mins, then
add the carrots, courgettes and mushrooms
and fry for 5 more mins. Stir in the garlic with
1 min to go.
Tip in the tomatoes, Worcestershire sauce
and 300ml boiling water, then season to
taste. Bring to the boil, cover, then simmer
for 15 mins until tender. Meanwhile, heat
a non-stick pan and add the mince. Break
it up with a wooden spatula and cook for
10 mins, stirring until browned all over.
Add the basil leaves (reserve a few) to the
veg sauce, then put a stick blender into the
pan and blend until smooth. Pour the sauce
and gravy granules into the mince, then stir
to thicken. Cover and simmer for 15 mins.
Meanwhile, boil the pasta. Reserve a
small cup of the cooking water, then drain.
Mix the spaghetti with the sauce and
reserved water, then serve, topped with
a few more basil leaves.