• Place the butter and olive oil in a deep saucepan and heat it over medium temperature. finely chop the onion and garlic and saute them in the oil and butter mixture until they get translucent.
• Add the minced meat and stir. Let the meat turn brown and then add salt, pepper and cinnamon. Add in the bay leaves and paprika flakes as well. (alternatively, you can use red paprika powder)
• In a blender, blend tomato with 100 ml water and start adding it to the meat little by little. Stir occasionally and keep adding tomato mixture.
• When the sauce is thick enough, add oregano and mint, stir well and set aside.

Zoodles preparation

• In a deep pot bring 1 litre of water with 1 tbsp of sea salt to a boil. 
• Using a spiralizer, create your zoodles. Alternatively, use the potato peeler and slice zucchini into long and thin stripes. Try to imitate the tagliatelle. 
• Place your zoodles in a metallic strainer and dip them into the boiling water for exactly 40 seconds. Strain well!
• Place the zoodles on each plate, add the meat sauce on top and finish with grated Kefalotyri or Parmesan cheese. You can decorate the dish with some cherry tomatoes as shown in the photo.