Homemade spaghetti bolognese with zucchini and carrots

Fill the large saucepan with water, salt it and put it over high heat, with or without a lid, so it's boiling when it's time to drop in the pasta.

Peel the onion and finely chop it, then chop the garlic. Peel the carrots and cut them into very small dice (or grate them), then cut the zucchini into small dice.

Heat the olive oil in the skillet over medium-high heat, add the onion and carrots and sauté them, stirring.

Add the ground beef, breaking it up with the spatula, and the garlic. Stir until there's no pink left at all.

Add the zucchini, the tomato paste, the peeled tomatoes crushed with the spatula, the oregano, salt and pepper. Mix well.

Turn down to medium-low and let it simmer uncovered, stirring now and then. The meat should be cooked through, with no pink left.

When the water is at a rolling boil, drop in the 240 g of spaghetti and cook according to the package, about 10 min, so it's ready at the same time as the sauce.

Save a ladleful of the pasta water, drain the spaghetti and toss it with the sauce in the skillet, adding a little of the water if it's too dry. Taste and adjust the salt and pepper.