Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, garlic, eggplant, zucchini and mushroom. Cook, stirring, for 5 mins or until the vegetables soften. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour.

Step 2

Add tomatoes and pasta sauce to the mince mixture in the pan. Reduce heat to low and cook, stirring, for 20 mins or until the mixture thickens slightly.

Step 3

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

Step 4

Add half the ragu to the pasta and toss to combine. Divide among serving bowls. Top with remaining ragu. Sprinkle with parmesan and basil to serve.