1kg pork mince

1 brown brown onion, peeled and diced

2 cloves garlic, peeled and finely chopped

1 tsp dried, flaked chilli

1 tsp ground white pepper

1 tbsp fennel seeds, crushed

1 tbsp dried oregano

1 pinch sea salt

2 tbsp tomato paste

1 tin tomato puree, roughly chopped

1 handful basil leaves

1 tbsp red wine vinegar

2 large zucchini, cut into thin spaghetti like strips (top and tail the zucchini, cut into thin strips lengthways then into strips again to make spaghetti)

1 small handful fresh oregano leaves

1 small handful sage leaves, chopped

1 lemon, zested and juiced

2 tbsp butter

Freshly grated parmesan

Heat a large casserole pan over a medium to high heat with a small amount of extra virgin olive oil. When hot, sauté the onions and garlic until golden then add the mince. Continue to cook the mince while stirring constantly to break up any lumps. Add all the spices, tomato paste and tomato puree and bring to the boil. Reduce the heat to a slow simmer, add the basil and the red wine vinegar and cook for about 30 minutes until thick. Adjust the seasoning to taste and set aside.

For the zucchini spaghetti, place a large pot of salted water over a high heat and bring to the boil. Cook the zucchini for 30 seconds then drain. Melt the butter in the large pot, add the herbs, lemon zest, juice and zucchini. Lightly mix the zucchini, being careful not to break it up, then season lightly.

Divide the zucchini amongst the required bowls, top with the spiced bolognaise and some freshly grated parmesan. Serve immediately.