1. Heat a large saucepan over medium to high heat, add the olive oil, onion, carrot and celery and sauté until softened.
  2. Add garlic and cook for one minute.
  3. Add mushrooms and cook until they release their liquid and continue to cook until the liquid evaporates.
  4. Add zucchini, eggplant and passata. Fill the passata jar with water and add to the saucepan.
  5. Season with salt and pepper, add bay leaf and basil.
  6. Bring to the boil, then simmer for 20 minutes.
  7. Meanwhile, in a pot of boiling salted water, add the pasta and cook as per packet directions.
  8. Add cooked pasta to the bolognese and stir well to combine.
  9. To finish top with grated parmesan and basil leaves.
  10. Serve and enjoy with family and friends!

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