Mushroom spaghetti bolognese
- 500 g chestnut mushrooms
- 500 g minced meat (veal or pork)
- 2 carrots
- 2 cans of whole canned tomatoes
- 1 onion
- 3-4 cloves of garlic
- 500 g spaghetti
- oil, salt and pepper
Finely chop the onion and fry in a little oil, then add the minced meat, finely diced mushrooms, thinly sliced carrots, and garlic. Cover and simmer until soft.
Meanwhile, chop the tomatoes into small cubes and add them at the very end of the cooking time. Bring the sauce to the boil, then place on the top of the cooked spaghetti. Serve with grated parmesan.