Finely dice the onion, carrot and garlic and sauté in olive oil. Deglaze with a little splash of balsamic vinegar and then add the chopped tomatoes. Swirl some water around the tin to get the remnants and then add this to the pan. Season with salt, pepper and the herbs, and leave to simmer for a few minutes.
Whilst that is simmering, cook the spaghetti in salted water until it is firm to the bite. Just before the spaghetti is fully cooked, add the amidori veggie minced to the tomato sauce, cook through and season.
Drain the cooked spaghetti and serve with the bolognese.
TIP: If you like, you can add some grated parmesan on top!