In a food processor, blend yellow onions, garlic, carrots and celery together into a paste.

Heat olive oil in a large pot over med-high heat. Add celery-carrot mixture and saute for 1 minute. Add ground beef, red wine, salt and pepper, cooking for 3-4 minutes. Add passata, bring to a boil and then simmer for 20 minutes.

Meanwhile, slice zucchini very thinly using a mandolin or by hand. If you are slicing by hand and can't get the zucchini thin enough, that's okay! What you want to do is saute the zucchini until slightly wilted, about 2-3 min on med-high heat.

Lay out zucchini slices flat, then spread with ricotta cheese. Top with bolognese sauce. Roll each zucchini slice up, and place in a 8x11 baking dish.

Once all zucchini slices are rolled up and in baking dish, pour basil passata overtop, then top with shredded mozzarella. Bake in 400 F oven for 15 minutes, or until cheese is melted.

Garnish with chopped fresh parsley or basil and serve immediately!