In a high powered blender add roughly chopped carrots, celery, onion and garlic.

Pulse until ingredients are almost paste like.

Add 2 Tbsp of cooking oil of choice to a dutch over or large sauté pan and heat on medium.

Add carrot, onion, celery & garlic mixture to oil to heated oil and cook until translucent and aromatic, making sure not to burn the garlic.

Push mixture to side of pan and add meats, begin to brown.

Season meat with salt and pepper.

Once browned, stir all ingredients in pan until meat is cooked through.

Add tomato paste, tomato liquid and wine.

Simmer on medium low for 45 minutes, continually checking liquid levels and adding more tomato liquid or water if necessary.

Slice spaghettin squash in half lengthwise.

Scrape out seeds and discard.

In a small baking dish, fill with 1 inch of water. Place spaghetti squash face down into dish and microwave for 12-15 minutes (depending on size) until insides are tender and can be scrape withe a fork.

Season bolognese with additional salt and pepper to taste.

Scrape desired amount of spaghetti squash onto plate.

Spoon bolognese over spaghetti squash and serve.