Ingredients
2 tablespoons tomato purée
25 gram (1 ounce) spaghetti, roughly broken
1 tablespoons olive oil
1 medium onion, chopped
2 sticks celery, chopped
50 gram (2 ounce) bacon, chopped
400 gram (14 ounce) tin chopped tomatoes
1 large carrot, diced
900 millilitre (1 1/2 pint) vegetable stock
1/2 teaspoon Oregano
1 teaspoon Dried Basil
1/4 teaspoon Rosemary
1/4 teaspoon Garlic Granules
Grated Parmesan cheese to serve
