Hearty mushroom bolognese with zoodles

Ingredients

• 500 g brown mushrooms, cleaned and diced
• 1 fennel, cut into small cubes
• 1 large carrot, peeled and cut into cubes
• 6 San Marzano tomatoes
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 celery stalk, finely chopped
• 100 ml red wine
• 300 ml tomato puree
• 2 tablespoons tomato concentrate
• 100 ml vegetable broth
• 30 g freshly grated parmesan cheese
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons chopped parsley
• sea salt + black pepper
• 1 zucchini, spiralized
• 2 tablespoons of oil
• chilli flakes
• parmesan for sprinkling
• chopped parsley