Heat the oil in a casserole dish or deep saute pan then fry off the courgette, carrot, onion and mushrooms over a medium heat until soft. About 5 minutes.
Add the oregano, onion granules, basil, parsley and tomato puree and fry for a minute.
Add the red wine vinegar, beef stock, worcestershire sauce and chopped tomatoes. Reduce the heat to a simmer.
Add the meatballs, place a lid onto your pan and simmer for about 10 minutes. Check a meatball to ensure they are cooked through before serving.
Serve on Spaghetti with some grated parmesan.