Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium heat. Once browned, transfer the mince to a bowl and set aside.

Slice the courgettes and place them in a sieve or colander set over a bowl for around 10 to 15 mins. Squeeze as much excess moisture as you can. Pat dry with paper towel.

Add another tablespoon of oil to the saucepan, and turn the heat to medium. Add the onions, the courgettes and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic (if using it) and cook for another 2 minutes.

Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.

Add the tinned tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for around 30 minutes, (add a lid ideally) until the sauce is thick and rich. Taste and add any seasoning.

When bolognese is almost ready, bring water to the boil in a saucepan and cook the spaghetti until soft. Add a pinch of salt to the water.

Once spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and then serve with a sprinkling of cheese!