Spaghetti with vegetarian minced meat sauce

Heat three quarters of the olive oil in a frying pan and fry the minced meat for 2 minutes. Chop the onion and finely chop the garlic. Scoop the onion, garlic and thyme through and cook for 2-3 minutes over medium high heat until the onion softens.

Cut the zucchini into slices. Stir in the tomato cubes with liquid and pour in the wine and bring the sauce to the boil while stirring. Let the mince sauce simmer for 10-15 minutes. Add salt and freshly ground pepper to taste.

Meanwhile, cook the spaghetti in a pan with plenty of boiling water with salt in 10-12 minutes until al dente. Spread the zucchini strands thinly with olive oil and fry in a hot grill until they soften and brown stripes are obtained.

Crumble the goat's cheese. Drain the spaghetti and mix through the minced meat sauce. Divide over warm deep plates. Place the zucchini strings on top and sprinkle goat's cheese (and possibly some thyme). Tasty with a mixed salad.