350 gr. (12 ounces) spaghetti
200 gr. (5 pounds) lean minced beef
1 big carrot, shredded
1 celery stem, chopped
1/2 onion, chopped
30 gr. (1 ounce) mushrooms
1 tablespoon (1/4 cup) parsley sprigs, with stems
1 tablespoon (1/4 cup) tomato sauce
2 tablespoon (1/2 cup) light cream
4 tablespoon (1 cup) warm vegetable broth
2 tablespoon olive oil
1 teaspoon butter
1,5 tablespoon (1/3 cup) grated Parmesan cheese
Salt and pepper
In a large saucepan cook minced beef, chopped celery
stems, shredded carrot, chopped onion and snipped
parsley, in olive oil and butter, till tender and
Add mushrooms, tomato sauce, broth, salt and pepper.
Cook over a medium heat for one hour. Add cream and
Meanwhile, in a large (5 quart) stockpot bring the
water to boiling, then add salt and cook spaghetti
"al dente" according to the package directions.
Drain the Pasta, put it into a large bowl with the
sauce and toss to mix till well coated. Serve immediately.
Sprinkle each serving with grated Parmesan cheese.