Spicy Spaghetti Bolognese

Peel and trim the carrot, trim the celery, and chop both into large chunks. Peel and slice the garlic. Put them into a mini-chopper or small blender, and pulse until chopped (but not too finely). If you don't have a mini-chopper, chop them finely by hand.
Peel the onion and cut into chunks. Add to the mini-chopper and pulse again until all the vegetables are chopped.
Heat the oil in a large frying pan or casserole then tip in the vegan mince. Fry gently for 3-4 minutes.
Add the chopped vegetables, smoked paprika and chilli powder and fry for a further 3-4 minutes.
Meanwhile, put a large pan of salted water on to boil, and when it is bubbling add the spaghetti and boil until al-dente.
Add the chopped tomatoes, water, stock cube and tomato purée to the mince, and season well with salt and black pepper. Stir and bring to the boil, then reduce to a gentle simmer.
When the spaghetti is cooked and the sauce is fairly thick, stir the dairy-free milk through the bolognese sauce. Bring back to the boil and simmer for a further minute. Taste and adjust seasoning as required.
Serve the spaghetti piled with the bolognese sauce.