Step 1/ 8
- ½ onion
- ½ clove garlic
- ½ carrot
- 22½ g butter
Dice the onion and garlic, grate the carrot and sauté in the butter until soft.
Step 2/ 8
- 250 g beef mince
- 100 g mushrooms (champignons or chestnut)
- 62½ ml beef stock
Add the minced beef and let it brown. Meanwhile, chop the mushrooms into small blocks and dissolve 1 beef stock cube in 125 ml of hot water.
Step 3/ 8
Stir in the mushrooms and cook for 3-4 minutes.
Step 4/ 8
- 200 g tomato pulp (or peeled and pureed)
- 62½ ml dry white wine
- ½ bay leaf
- ½ pinch ground nutmeg
Add the tomato pulp, beef stock and white wine. Put in the bay leaf and sprinkle with nutmeg. Simmer for 30 minutes.
Step 5/ 8
- 250 g spaghetti
While the sauce is simmering, begin cooking the spaghetti in boiling salted water until al dente. Drain, stir in a knob of butter and season.
Step 6/ 8
- 12½ ml cornflour
Thicken sauce with 25 ml of corn flour mixed with just enough water to make a thin paste.
Step 7/ 8
- 12½ ml heavy cream
- salt and pepper
Just before serving, add the cream and season.
Step 8/ 8
- Parmesan cheese (for serving)
Pour sauce over the drained pasta and serve with grated Parmesan cheese.
Enjoy your meal!