Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the onion, celery and carrot with a pinch of salt. Cook for 10-12 minutes, stirring often, until softened and lightly golden.

Add the garlic, dried herbs and tomato puree. Stir to combine and cook for 2 minutes until fragrant, and the puree has darkened in colour. Add a splash of water if it starts to catch.

Add the carlin peas with their bean stock, chopped tomatoes and Marmite - this will add a umami boost. Stir to combine. Pour a splash of the vegetable stock into the tin of tomatoes and swill out to remove the residue. Add this to the pan along with the rest of the stock, then simmer for roughly 8-10 minutes to reduce slightly and thicken.

Get the pasta on to boil in salted water. Cook for 8-10 minutes, or until al dente.

Once the sauce has started to thicken slightly, use the back of your spoon to gently mash some of the carlin peas. This creates a lovely thick, meaty, ragu-like texture.

Add the red wine vinegar, stir well, and simmer for another 5-8 minutes until thick and saucy. Stir through the parmesan, and season with plenty of cracked black pepper and salt to taste.

Drain the pasta, reserving a little of the cooking water, then add the pasta to the ragu. Stir well, so that the pasta if fully coated in the sauce. Add a splash of the pasta water to loosen, if necessary.

Serve into bowls, scatter with fresh parsley, a little drizzle of olive oil and extra parmesan or grated cheddar.