Brown the mince in a large frying pan over a medium heat. Transfer the mince to a large saucepan.
Put about 1-2 tbsp oil into the frying pan then add the carrot. Cook for about 2 mins then add the celery.
When the carrot & celery start to soften add the onion & courgette, cook for another 4 minutes before adding the mushrooms.

Once all the veg is nice & soft add the garlic & herbs. After 1 minute stir in the tomato puree & cook for another 3 minutes.
Add the vegetable mixture to the mince in the pan with the tomatoes, fill the empty tin with water halfway & pour into the pan. Stir well & simmer on low-medium heat for 5 minutes.

Season with salt & pepper & crumble in the stock cubes.
Simmer without a lid for 20 minutes.
Serve over spaghetti or tagliatelle.
If you want to freeze the bolognese, cool it completely place into a freezer safe container or bag & place in the freezer. Use within 2 months.