To make bolognese sauce heat olive oil in a large pan and add chopped onion, mushrooms, carrot, courgette and chopped tomato. Season with salt and pepper.
Add crushed garlic and oregano and basil into pan and cook for five minutes.
Add vegetable stock and cook for approximately 10 minutes.
Add in tomato purée and chopped tomatoes and simmer for 25 minutes.
To make courgetti spaghetti, use a spiralizer to create long twirls of pasta-like strips from courgette.
Heat olive oil in a frying pan and add spiralized courgette and fry for 1 minute.
Add water cook for a further 3 to 4 minutes.
Stir through butter and add salt and pepper to taste.
Serve with bolognese sauce.
Try adding some Violife prosociano to finish off the dish*
*Always check the protein content on labels as ingredient can change.