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1
Heat a pot and add a large splash of olive oil.
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2
Peel and finely chop onions, adding to the pot.
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3
Stir occasionally until onions become translucent.
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4
If necessary, turn down the heat to prevent the onions from burning.
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5
Add the minced beef and begin to brown.
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6
Do not break up the meat too much; leave some nice meatball-like chunks.
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7
Before the meat is completely browned and there are still some pinks bits left, add passata.
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8
Fill the passata container halfway with water and add to the pot.
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9
Add tomato puree.
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10
Stir and leave everything to simmer for 5 minutes.
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11
Mince garlic and, if desired, chop mushrooms.
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12
Add sweetener, mushrooms, garlic, herbs, pepper and stock cubes (as well as salt, if needed) to the pot.
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13
Stir well and leave the tomato sauce to cook and reduce, about 30 minutes.
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14
Ten minutes before the tomato sauce is ready, spiralize the courgettes and fry in a little olive oil for a few minutes, seasoning with a little salt and pepper.
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15
Remove the courgettes before they start to release any water, setting aside.
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16
When everything is ready, then plate the courgette noodles and sauce, adding any toppings of your choice.
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17
Then finally, taste and delight in the awesome-ness of this delicious tomato sauce.
