Minced meat – zucchini – tomatoes – sauce

Ingredients for 4 servings:

• 500 g minced meat
• 500 g zucchini, cleaned and weighed
• 100 g celery
• 1 onion(s)
• 1 garlic clove(s)
• 100 g tomato paste
• 1 tbsp oregano
• olive oil
• ½ liter of water
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Sauce for noodles or rice

Coarsely grate the zucchini, finely chop the garlic and onion, and finely chop the celery. Fry the minced meat in hot olive oil until crumbly. Once browned, add the prepared vegetables and fry them for a while. Stir frequently to prevent burning and season with salt. Next, add the tomato paste, deglaze with the water, and add the oregano. Simmer for another ten minutes and then season with salt and pepper. This recipe is ideal for zucchini that have grown too large in the garden. Peel them if necessary, but always remove the seeds. Small zucchini can be used whole. The quantities of celery, garlic, tomato paste, and onion can be varied to taste. I used the green part of celery root from the garden, which has a very intense flavor. If using store-bought celery, I could imagine using double the amount. When it comes to the amount of water, you also have to consider how thick or thin you prefer it. This also depends on how much liquid the zucchini releases. We like the sauce best with spaghetti. But it also goes well with any other pasta and rice.