Ingredients: spaghetti, 250 grams diced bacon, 1 onion, 2 garlic cloves, thyme, 250 grams minced beef, 250 grams mushrooms, 1 jar carrots, dash red wine, 1 can diced tomatoes, 1 tin tomato puree, 1 stock cube, grated cheese,
Number of persons: 3
Cook the spaghetti al dente in boiling salted water. Bake 250 gram diced bacon crispy. Scoop it from the pan. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves and some thyme until the onion is soft. Add 250 grams minced beef. Fry the minced beef brown and loose. Add 250 grams sliced mushrooms and 1 drained jar carrots. Bake until the mushrooms are tender. Add a dash red wine. Let the alcohol evaporate. Add 1 can diced tomatoes, 1 tin tomato puree and 1 crumbled stock cube. Stir well. Puree with a handblender. Put the diced bacon back in the pan. Let it simmer gently for 15 minutes (or longer). Serve with spaghetti and grated cheese. Enjoy!