Step 1

Dice onion and finely chop the garlic cloves. Using a large frying pan, sauté the onion and garlic with olive oil over a medium heat until the onion is translucent.

Step 2

If using the bacon, dice and add after 3 – 4 minutes, cooking until lightly crispy.

Step 3

Add the pork mince meat and break up with a spatula or spoon. Cook over medium heat for approx 10 minutes or until there is no visible pink bits.

Step 4

Add in the canned tomatoes, red wine, tomato paste, basil and oregano. If you are using them, also add the BBQ sauce and balsamic vinegar.

Step 5

Stir to thoroughly combine and taste for seasoning, add salt and pepper as required. Usually if you have used the bacon and stock paste, it will be salty enough.

Step 6

Turn heat to low and simmer for approx 20 – 30 minutes until thickened. You want a reasonably dry sauce as the zucchini lets out a bit of water as you eat.

Step 7

While it is simmering, spiralise your zucchini and shave your parmesan ready for serving.

Step 8

Serve the bolognaise over zucchini, topped with cheese.