Spaghetti with zucchini and minced meat

Ingredients for 4 servings:

• 3 zucchini, depending on size
• 3 onions
• 500 g minced meat
• olive oil
• 400g spaghetti
• Pepper, red
• 1 clove(s) garlic
• Sea salt
• pepper
• 1 bunch of basil
• 1 lemon(s), juice
• 1 shot of white wine, fruity or dry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Italian family recipe

Chop the garlic, dice the onions, slice the peppers into rings, and slice the zucchini very thinly. Heat a large pan with the olive oil and fry the garlic, onions, and peppers for about 2 minutes until translucent. Add the minced meat and fry. Add the zucchini slices and the splash of white wine. At first, it will seem like there are too many zucchini slices in the pan, but they will shrink considerably as they melt. Put the lid on and continue cooking in the pan over medium-low heat for at least 30 minutes, stirring occasionally. In the meantime, bring a large pot of water to a boil. When the zucchini begins to dissolve (after about 20-30 minutes) and the water is boiling, add a handful of salt to the pot and cook the spaghetti according to the package instructions. When draining, reserve three ladles of the pasta water. When the zucchini has melted and there are barely any whole slices left (after about 30 minutes), add two or three ladles of the pasta water to the pan and a tiny pinch of sugar. Mix everything together. Drain the spaghetti briefly, return it to the pot, drizzle with a little olive oil, and add the contents of the pan. Add about ten basil leaves and mix everything well. Serve immediately, hot, with some grated Parmesan cheese.