Bolognese ragouth with zucchini spagetthi

Ingredients

• 10 g Onion
• 1 clove Garlic
• 5 g Oilve oil
• 50 g Canned tomatoes
• 30 g Tomato puree
• 120 g Ground beef, lean
• 1 g Salt
• 10 g Basil leaves, chopped
• 3 g Oregano, dried
• 100 g Zucchini
• 25 g Whole wheat pasta

Method

1. Fry the cleaned and diced onion in the olive oil with the salt until golden.
2. Remove from the heat, add the crushed garlic and stir.
3. Add the minced beef and fry until cooked, then add salt and seasoning and add a little water.
4. Cover and leave to simmer, then add the tomato purée and the tinned tomatoes.
5. To make the zucchini spaghetti, use a special spiral cutter to cut the zucchini into spiral shapes. Season with salt, then in a frying pan over a medium heat in hot oil, turn the zucchini over in a few movements.
6. Boil the pasta in plenty of salted water, add it to the zucchini spaghetti and serve with the Bolognese ragout.