Step 1: Prepare vegetables. Dice 80 grams of onion and mince 10 grams of garlic. Wash 600 grams of zucchini and spiralize them into noodles. (5 minutes)

Step 2: Heat a large skillet or pot over medium-high heat. Add 14 ml of olive oil. Add the diced onion and sauté for 3 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. (4 minutes)

Step 3: Add 300 grams of lean ground beef to the skillet. Break it up with a spoon and cook for 5-7 minutes, stirring occasionally, until browned. Drain any excess fat if necessary. (7 minutes)

Step 4: Add 400 grams of crushed or diced tomatoes to the beef. Stir in 2 grams of dried oregano, 2 grams of dried basil, 1 gram of salt, and 0.4 grams of pepper. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 5-7 minutes to allow flavors to meld. (7 minutes)

Step 5: While the sauce simmers, in a separate pan or the same skillet (after removing the sauce), quickly sauté the zucchini noodles for 2-3 minutes until just tender. Be careful not to overcook them. (3 minutes)