Preisfelder's zucchini and rosemary bolognese

Ingredients for 2 servings:

• 1 small zucchini
• 300 g minced meat, half and half
• ½ pack of spaghetti
• 1 onion(s)
• 1 garlic
• 2 tbsp tomato paste
• 1 sprig(s) rosemary
• 1 pinch(s) of pepper
• Salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, tasty and quick

First, boil some water for the pasta and add plenty of salt. Once the water is boiling, cook the pasta. Heat some oil in a pan and fry the minced meat until it turns a nice golden brown. Add the garlic and onions and cook over medium heat. Next, add the tomato paste and sauté briefly. Season with salt, pepper, and sugar. Add the rosemary, and deglaze the pan with a little water. Finally, add the chopped zucchini to the sauce. This way, the delicate vegetables are not overcooked and you retain all their valuable, healthy nutrients. If you need a little more thickener for the sauce, you can collect some of the water from draining the pasta, add it to the pan, and bring it to a boil briefly.