Using the Slicer Blade, slice the onion and celery. With the Shredder Blade, grate the carrot. Set the vegetables aside.
Spiralize the zucchini and set aside.
Add onions, celery, and carrots to a large pot over medium-high heat. Sauté until tender, about 8 to 10 minutes.
Add beef, breaking it up with the back of a spoon and cook until browned, about 10 to 15 minutes.
Add wine and bring to a boil for one minute, stirring continuously to scrape up any bits sticking to the pot. Add 1 ½ cups of stock, tomato paste, and the bay leaf and stir to fully combine. Reduce heat to low and simmer, stirring occasionally, for 1½ hours to meld all of the flavors. Season with salt and pepper.
In a separate pan, heat 1 Tbsp. Oil over medium-high heat. Sauté zucchini noodles until tender crisp, about 3-5 minutes. Plate and top with Bolognese. Add parmesan cheese, if desired.