Chop the carrot, celery, and sweet potato into cubes.
Heat the coconut oil in a large pot, throw in the onion, garlic, cumin, chilli, smoked paprika and oregano. Cook for a few minutes and add a pinch of salt. Throw in the other veg and sauté for a few minutes.
Next, pour in the tomatoes, beans, cacao, stock and another pinch of salt. Cook for 1 hour until the beans are soft and flavoursome. Just before it’s ready, spiralize your courgettes into ribbons and steam for 2 minutes.
Plate the bolognese and courgetti together and top with freshly chopped chilli.