Pour boiling water over the dried soy mince in a saucepan and let it steep for 5-10 minutes. Drain, rinse with cold water and squeeze out excess liquid. Put in a bowl.
Put the fennel seeds with salt and pepper in a mortar and grind finely. Mix together with the chili powder and the soy mince.
Finely dice the onion, garlic and carrot. Fry the soy mince in a large pan with a good dash of olive oil at a relatively high temperature. As soon as the soy mince has taken some color on all sides, add onion and carrot. Fry for another 1-2 minutes.
Add the garlic and tomato paste and fry briefly while stirring. Pour red wine on top. Let it cook away. Then add canned tomatoes, sugar, oregano, bay leaf, rosemary and water / broth. Reduce the heat and let the sauce simmer for at least 15 minutes. Season to taste with salt and pepper.
Cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Drain the pasta. Make sure to collect some pasta water and stir it into the sauce.
Either mix the pasta directly with the sauce or serve separately. Sprinkle with fresh basil and cashew parmesan if you like.