Spaghetti konjac with Bolognese sauce

ingredients

• 300 g minced meat
• 1 package of Konjac spaghetti
• 1 onion
• 2 cloves of garlic
• 1 zucchini
• 100 g of fresh mushrooms
• Olive oil, as much as you like
• 1 very ripe tomato
• 2 fresh basil leaves
• Salt to taste
• Pepper, to taste
• 100 g cherry tomatoes

Preparation

Cut the onion, garlic cloves and tomatoes into quarters. Pour the oil into a pan and add the onion, garlic and tomatoes. Let it cool a little. Cut the zucchini and mushrooms into small cubes. Put the zucchini and mushrooms in the pan. Let it boil. Add the minced meat and season to taste with salt and pepper. Cover and bring to a boil, stirring occasionally. Open the Konjac Spaghetti package and rinse with cold water. Add the meat and bring to a boil (about 2 minutes). Serve the dish with cherry tomatoes and fresh basil leaves.