Prepare vegetables as above and set aside until needed.

In a large saucepan over a medium high heat, add a dash of olive oil and then add the bacon, onion and crushed garlic. Stir and cook for 2 -3 minutes until the onion starts to become translucent.

Add the mince and using a wooden spoon, break up into small pieces – you don’t want any lumps. Reduce to a medium heat and cook for approximately 5 minutes before adding the grated pumpkin, zucchini, carrot and celery. Stir and cook for a further 3 – 4 minutes or until the mince has browned and cooked through.

Add the crushed tomatoes, extra herbs, mushrooms and sugar. Cover the saucepan with a lid and allow to simmer for 15 minutes, stirring occasionally.

Once the hidden veggie bolognese has reduced slightly, remove from the heat and serve immediately with cooked pasta, use it to make lasagna, or transfer into freezer friendly containers and pop into the freezer for when you need it.