Step 1

Heat the oil in a large frying pan over medium-high heat. Add the zucchini and onion and cook, stirring, for 5 mins or until onion softens. Add the mince and capsicum. Season. Cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.

Step 2

Add the tomato and mint to the mince mixture. Season. Cover and cook, stirring occasionally, for 10 mins or until the sauce thickens slightly. (To freeze now, see notes.)

Step 3

Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well.

Step 4

Divide the spaghetti and bolognaise among serving bowls. Top with olives, oregano leaves and fetta.