In a pan with some fat (tsp of coconut oil, ghee or animal fat) add the chopped onions and salt and salute on medium to low heat for 5 mins.

Meanwhile place the mince in a bowl and add 1tsp of oregano and seasoning to the mince and blended and 'Moosh' with your hands. Then grab tbsp amounts and roll into small balls.

Add the meat balls one but one to the onions and brown quickly all over the balls so they are no longer pink ( they won't be cooked thoroughly at tis point though).

Then once meat ball are done add the rest of the ingredients to the pan and bring to boil and then leave to simmer with lid off for 20 mins.

After 20 mins taste the space and add more seasoning as required and serve with veggie spaghetti and top with cheese or fresh basil if desired.

Meanwhile using a spiraliser make the courgette spaghetti (I just eat mine raw) or serve with some gluten free spaghetti