• Chop the onion, peppers and celery. For a smoother sauce, dice finely or keep pieces larger for a chunkier texture
• Crush or chop the garlic cloves so that they are minced finely
• Grate the courgette and set aside
• Soften the onion and garlic in a frying pan with some oil on a low heat
• Turn the heat up to a medium heat and add the beef/Quorn mince
• Once the mince has browned, add the courgette, peppers and celery, mixing them with the other ingredients until they start to soften
• Pour in the tin of tomatoes and passata and stir well
• Add the tomato purée, Worcester sauce, mixed herbs, stock cube and seasoning to taste.

  Please note, you do NOT need to make stock with the stock cube, it can be added straight into the pan by crumbling in
• Cover the pan, and simmer over medium heat for 20 minutes
• Serve with a small amount (40g dried weight) of wholewheat spaghetti or as much courgetti as you like (or you could mix courgetti and wholewheat spaghetti together). Garnish with fresh basil and plenty of grated cheese

For slow cooking

• Add all ingredients into the slow cooker, place on the lid then cook on high for 4 hours or low for 6 hours