Ingredients

For the Spagetti

250 grams of noodles (wheat spagetti works pretty well, and it’s healthy!)

2 1/2 slices of ham, chopped

6 medium-sized mushrooms, diced

3 cloves of garlic, finely chopped

Oregano to taste

Salt, pepper to taste

Knorr soup mix for base

For meatsauce

500 grams (~1 lb) of ground/mince meat (beef or chicken)

2 medium-sized onions, diced finely

5-10 cloves fresh garlic, chopped finely

1/4 lb. fresh mushrooms, sliced

4 tomatoes (depends on the size available), diced (but not too fine, should be small cubes)

~ 400 grams (1 lb) Tomato puree

Cabernet Sauvignon or Merlot, to taste (or 1 cup)

Oregano, basil, anise seeds, bay leaves, Italian Seasoning, etc., all to taste

Salt, pepper to taste

Preparation

For the meatsauce

  1. Cook the ground beef in a sauce pan, over medium high fire, with olive oil, salt and pepper for about five minutes or so, until browned. Can add herbs, (like basil, parsley) to the meat while browning for flavor.

  2. At this point add red wine or Marsala wine, mix and let sizzle for a couple of minutes to evaporate the alcohol.

  3. Add the tomato puree, mushrooms, to the meat, lower the flame and let simmer for about 10 minutes. Don’t forget salt/pepper!

  4. Stir throughout to prevent the meat from chunking up. Take pan off the heat when you have your desired liquidity level.

When the pan stands, the meat sauce tends to dry up. So make sure there is enough liquid to compensate for this absorption

For the spagetti

  1. Boil and drain spagetti, add salt to taste

  2. In a separate pan, heat oil, add garlic, ham, mushrooms (remember abt the water released by mushrooms), oregano to taste

  3. Add soup mix and thicken depending on how much you want to cover the spagetti

  4. After roughly 5-10 mins, take sauce off of stove and add to cooked spagetti

  5. Serve spagetti and meatsauce with some fresh chopped basil or parsley with some Parmigiano cheese.