• Lay the zucchini flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the zucchini lengthwise into thin ribbons. Pat dry with a paper towel.
• Peel or scrub the carrots and trim the ends. Lay the carrots flat; using a peeler, shave the carrots lengthwise into thin ribbons. 

Transfer the zucchini and carrots to a colander and sprinkle lightly with salt. Let stand while you start the Bolognese.

• Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Tofu: Pat the tofu dry with paper towels and crumble or cut it into ½-inch pieces.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix, season generously with salt, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.

Add the protein, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Stir in the Bolognese sauce base and cook until the protein is cooked through and the sauce is hot, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Cover to keep warm. Meanwhile, cook the vegetables. 

In another large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the zucchini and carrot ribbons, season with salt and pepper, and cook until the vegetables start to soften, 1 to 2 minutes. Remove from the heat.

Transfer the zucchini and carrot ribbons to individual bowls, top with the Bolognese, and serve.