Maccheroni al ragu' con zucchine

I made this really good pasta some days ago and I wanted to share this recipe before going on with more 'dense' posts.

Maccheroni al ragu' con zucchine / Maccheroni with ragu and zucchini

To make it, you first need to make a ragu sauce. I'll give you the doses to make a lot of it, so you can freeze it and keep it for when you want to make lasagne or cannelloni. Saute one big onion in olive oil, add 2/3 lb of ground sirloin and 1/2 lb of ground pork. Sautee for a few minutes and then add 2 28 oz. cans of diced tomatoes (just plain tomatoes, nothing added!!). Add salt and about 1 cup of water. Let simmer for ~1.5 hrs, stirring from time to time. The meat will give its flavor to the sauce during this time. You can also cook it for less time, it will be a little bit less 'balanced'. In the end it shouldn't be liquid (no water should be there), but it shouldn't be too thick. So adjust by adding or evaporating the water depending on your case. Taste and adjust with salt.
I took about 1.5 cups of this sauce and added 2 big zucchini, cut very finely, and sauteed the zucchini in the sauce for ~15 min, until tender. This sauce should be enough for 1 lb of maccheroni (cook them al dente!! and add salt to the water where they boil in. And last note: it's MACCHERONI, not macaroni!!!!) :) :) :)