Summary

Ingredients

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

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Instructions

1. Roughly grate the zucchini, finely chop the garlic and onion, cut the celery very finely.
2. Fry the minced meat in hot olive oil until crumbly. When it is browned, you add the prepared vegetables, which you fry a little. Stir it more often so that it doesn`t burn and season with salt.
3. Now you add the tomato paste, quench with the water and add the oregano. Simmer for another ten minutes and then season with salt and pepper.
4. This recipe works very well for zucchini that have grown too big in the garden. Peel these if necessary, but in any case remove the seeds. Small zucchini are used whole.
5. The amounts of celery, garlic, tomato paste and onion can also be varied according to taste. I had taken the green of celery bulbs from the garden, which is very intense in taste. If I bought celery, I could imagine double the amount.
6. Even with the amount of water you have to look at how thick or thin you like it. This also depends on how much liquid the zucchini give off.
7. We like the sauce best with spaghetti. But also goes well with all other noodles and rice.