Cook the pasta.
Put a little olive oil in a frying pan and add the tofu meat.
Add tomato puree, Hatcho miso, kelp powder, shiitake mushroom powder to ②, and mix to dissolve the Hatcho miso.
Add red wine to ③ and saute until the water is absorbed.
Add plenty of olive oil and toss with ④.
Place the pasta on a plate, top the Bolognese with the basil, and voila!