Yes, I am convinced that the title fits the dish! However, green is at least certainly in the preparation. The part with the tornado, you can see if that's the case.

Evening time, lust, desire to overcome irrational fears. For those who don't know me, I have an irrational phobia of red food (plus red wine; I don't have a problem with fruit, which is weird, but hey, that's phobias). Anyway, the idea is that I assumed it would be time to take a leap into the unknown and try to eat something red cooked by me. Let's just say I managed to empty the plate, so it didn't go too badly.

– numar portii: 4
– nivel dificultate: mediu
– durata: 1h30

So, let's move on to more concrete details.

Ingredientele, dragii mei:
- 4 zucchini with their sexy green peel
- 300g minced beef 20% fat
- 1 carrot (which of course I forgot to photograph!)
– 10ml ulei de masline
– 10ml otet balsamic
- 1 beef stock cube
- 1 red onion
- 1 clove of garlic
- 2 bay leaves
- 200ml tomato paste
- 400ml hot water
- shaved parmesan cheese to your heart's content
– 3 felii bacon afumat
- salt & pepper

The method, simple like Hello World:
Chop the onion, garlic, bacon, grate the carrot, put the large pan on the fire. Put a tablespoon of olive oil and add the vegetables mentioned above, along with bacon, of course. Let them cook for about 10 minutes (carefully, stir from time to time, it's not time for the proverbial glass of white wine, we are just enjoying the sizzling bacon for now).
Perfect up here! We break the beef in the pan (honestly, this is a step where I like to use my hands and break the meat, since food feels completely different when you touch it) and mix with passion, so that the beef and vegetables get comfortable. Again, 10-15 minutes, stirring occasionally, let everything cook. Ok, next!
The moment of passion has arrived: tomato paste. Let it flow beautifully in the pan, over the red meat. Heat the atmosphere by adding the 400ml of water, season with salt, pepper, balsamic vinegar and the 2 bay leaves.

From here on, take out the wine bottles, dear ones, turn on the music!
Turn the heat to low and leave the wonder for 1 hour on the fire. We also put a lid on it, to create a real biosphere of flavours. Don't forget to stir from time to time, we wouldn't want the beauty to stick to the pan!
So, after the time has passed, we take the lid and depending on how your soul desires, it can be left on the fire to thicken. Here, if needed, add salt and pepper. When you like the texture, the sauce is ready for a fantastic zucchini rendezvous.

I spiraled the Zuchhini using a contraption like this one:
I salted it and let it drain for 15 minutes. Yes, we don't cook zucchini, raw all the way for it!

Nothing easier! In a bowl add zucchini and then pour the magnificent sauce over and garnish with parmesan cheese. If you want to play, you can serve in layers: a layer of zucchini, a layer of sauce, parmesan cheese and again from the start.

Yes, it's fantasy! I mean, you have the crunchiness of the zucchini, with the sweetness of the tomato sauce, the aroma of the beef and the pregnant umami from the parmesan cheese. Nothing more satisfying!