To make the ragu sauce, heat the oil in a medium saucepan over a high heat. Add the onion, celery and red pepper and fry for a few minutes. Add the courgette, mushrooms and garlic and fry for 3–4 minutes.

Stir in the wine, tomatoes, tomato paste and sugar and season with salt and freshly ground black pepper. Bring up to the boil, then reduce the heat, cover with a lid and simmer for about 20 minutes, or until softened and reduced to a thick sauce.

Add the spinach and basil and stir until wilted. Check the seasoning.

Meanwhile, cook the spaghetti in boiling salted water according to the packet instructions. Drain and tip the pasta into the sauce, mixing well.

Serve piled into warm bowls with shavings of Parmesan.

Mary’s Tips: Sauce can be made up to 6 hours ahead and reheated. Ragu sauce freezes well.