Spaghetti (dried noodles)160 g (5.6 oz)
Ground beef 150 g (5.3 oz)
Garlic (finely chopped) 1/2 clove
Onion (finely chopped) 30 g (1 oz)
Celery (finely chopped) 20 g (0.7 oz)
Carrot (finely chopped) 10 g (.35 oz)
Del Monte canned whole peeled tomatoes 400 g (14 oz.)
Wine (red) 2 tbsp
Soy Sauce 1 tsp
Olive oil 1 tbsp
Parmesan cheese 2 tsp
Bouillon (cube) 1/4
Bay leaf 1/2
Salt 1/4 tsp
Pepper a dash
Remove the hard tip from the mushrooms and slice thinly. Mash the whole tomatoes.
Heat the garlic and olive oil in a pan. Once an aroma emanates, add in the onions and stir fry until soft. Next, add in the celery, carrot and ground beef. Continue to stir-fry until the beef is evenly broken apart.
Add in the mushrooms and wine. Next, add in the whole tomatoes with (A). Once boiling, lower the heat and leave to simmer for 15 min. while occasionally stirring. Remove the bay leaf and pour in soy sauce.
Boil the spaghetti in lightly salted water. Drain and arrange on a plate. Pour on the meat sauce and sprinkle on some Parmesan cheese.