|2 zucchini||50g garlic (finely diced)||375ml red wine|
|200g minced pork||2 cloves garlic (minced)||salt|
|1000g minced beef||olive oil||crushed black pepper|
|100g onions (finely diced)||1.5 tbsp tomato paste||1 bunch mint (roughly chopped)|
|50g carrots (finely diced)||250g canned tomato (peeled)||mozzarella cheese|
|50g celery (finely diced)||1 bay leaf||gruyere cheese|
1. Prepare a pan at medium heat and add oil. Stir-fry pork and beef until dry and golden brown. Add the vegetables and bay leave and stir-fry until soft and fragrant, add tomato paste and stir-fry briefly.
2. Add red wine and peeled tomatoes. Switch to low heat and slowly cook until the meat sauce becomes thick. Season with salt and pepper and add chopped mint leaves.
3. Cut the zucchini into thick chunks. Remove part of the flesh with a small spoon. Sprinkle with salt and pepper and fill in the meat sauce. Sprinkle some cheese on top.
4. Place into a 180℃ oven and cook with ‘4D Hotair’ function for about 10-15 minutes until the surface becomes golden brown. Serve immediately.
Adding mint leaves to the meat sauce can make the dish taste more refreshing.
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