1. Prep ingredients

Finely chop the onion, carrot and celery. Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve. Grate zucchini and parmesan.

2. Cook beef mince

Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan.

3. Cook vegetables

Heat 2 tsp olive oil in the same pan over medium-high heat. Cook the onion, carrot and celery, stirring, for 4-5 mins until softened. Add the garlic and half the tomato paste* and cook, stirring, for 30 secs or until fragrant.

4. Simmer bolognese sauce

Add the mince to the vegetables, then stir in the stock, wine, tomatoes, zucchini, Italian seasoning, whole thyme stems and ½ tsp sugar and bring to a simmer. Reduce the heat to low and cook, uncovered, stirring occasionally, for 25-30 mins until reduced.

5. Cook spaghetti

Meanwhile, bring a medium saucepan of salted water to the boil. Add three-quarters of the spaghetti* to the pan of boiling water and cook, stirring occasionally, for 12 mins or until al dente. Drain.

6. Get ready to serve

Combine 1 tsp white wine vinegar and 1 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add salad leaves and toss to coat. Remove thyme from the sauce. Taste, then season with salt and pepper. Divide spaghetti and bolognese sauce among bowls and scatter with parmesan. Serve with dressed salad leaves.