ZUCCHINI SPAGHETTI WITH BOLOGNESE SAUCE

Cut the zucchini with the spiralizer in the shape of spaghetti.

In a frying pan with hot EVOO we fry them for two minutes, turning them a couple of times, it is important not to make them too much and leave them al dente, drain the water they release and season with salt and pepper.

In another frying pan fry the chopped onion, a clove of chopped garlic and the veal well chopped.

Once the meat is done, season with salt and pepper, add the crushed tomato and sprinkle with oregano.

Serve the spaghetti with the minced meat and tomato sauce on top.

Optional sprinkle with grated cheese before serving