Heat the olive oil in a large non-stick frying pan over medium heat.

Add the onion, garlic, celery and carrot and cook for 5 minutes or until softened.

Add the mince and cook for a further 5 minutes or until browned, breaking up any lumps with the back of a wooden spoon. Add the mushrooms and cook for 1 minute, then add the tomato, stock, tomato passata, Worcestershire sauce, bay leaf and thyme. Stir well and bring to the boil, then reduce the heat and simmer gently for 15–20 minutes or until the sauce has thickened. Season to taste.

To serve, toss the zoodles through the bolognese sauce and top with parmesan and basil leaves.