Louise's five-vegetable bolognaise

Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 2-3 minutes or until softened. Add the mince. Cook, breaking up mince with a wooden spoon, for 3-4 minutes or until browned.

Add the celery, carrot, zucchini and capsicum. Cook, stirring often, for 3-4 minutes or until just softened. Stir in the tomato and pumpkin. Cook, stirring, for a further 3 minutes.

Stir in the water and tomato paste. Bring to the boil. Reduce the heat to low and simmer, covered, stirring occasionally, for 2 hours. Simmer, uncovered, for a further 30 minutes or until the sauce has reduced and thickened. Stir in half of the oregano leaves. Season.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.

Divide the pasta among serving bowls. Top with the bolognaise and sprinkle with the parmesan and remaining oregano.