Heat the oil in a large saucepan over medium heat.
Add the onion and garlic and cook, stirring, until onion is soft.
Add the beef and stir until brown, breaking up any large lumps.
Add the carrot, zucchini and tomato paste and stir for 5 minutes.
Stir in the tomatoes, water and PHILADELPHIA cream and simmer covered for 40 minutes, stirring occasionally.
Cook the spaghetti according to the instructions on the packet.
Drain and divide between four serving bowls. Top with bolognese sauce and Parmesan, if preferred.
For cheese twist, alternatively use PHILADELPHIA Light Cream Cheese Spreads Tub 250 g.
This delicious creamy bolognese sauce is so versatile. Serve with spaghetti, spoon over jacket potatoes, or add some red kidney beans for a tasty taco filling.