Zucchini spaghetti with bolognese sauce

Heat half the oil in a deep skillet or saucepan.

Add the minced meat and sauté until brown and lightly browned. Transfer to a plate.

Chop the onion finely, put in the pan and fry, stirring occasionally, over low heat for 8-10 minutes. He must relent.

Add minced garlic and cook for 1 minute.

Then add finely chopped carrots and mushrooms and fry for another 3 minutes.

Put prepared minced meat to vegetables, add tomato paste and mix.

Then add the chopped tomatoes to the skillet. Fill one jar from under them with water, mix and pour over the meat.

Add the crumbled stock cubes, stir well and bring the sauce to a boil.

Reduce heat and simmer for about 1 hour, stirring occasionally.

Meanwhile, slice the courgettes or zucchini into spirals.

Heat the remaining oil in a clean skillet, add the zucchini spaghetti and cook for 2-3 minutes. Salt.

When the sauce is done, add the soy sauce and stir. Add salt if necessary.

Place the zucchini spaghetti on a platter and top with the bolognese sauce. Sprinkle with grated Parmesan and basil leaves.