Heat the oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and cook for another 1-2 minutes.

Add the grated carrot and zucchini, and cook for 5-7 minutes until they start to soften.

Add the diced tomatoes, tomato puree, vegetable stock, dried oregano, dried basil, and bay leaves to the pan.

Season with salt and pepper to taste, and stir to combine.

Bring the mixture to a simmer, reduce heat to low, and let it cook for 20-30 minutes until the sauce has thickened.

While the sauce is cooking, cook the pasta according to package instructions.

Once the sauce has thickened, remove the bay leaves and adjust the seasoning if needed.

Serve the vegetarian bolognese sauce over the cooked pasta, topped with grated Parmesan cheese if desired.