Recipe:
-500g spaghetti
-400g ground beef
-125g butter
-olive oil
-2 onions
-2 carrots
-5-6 mushrooms
-3 sticks of celery
-100ml red wine
-400g canned tomatoes
-100ml beef broth
-3 garlic cloves
-2 tbsp tomato paste
-pinch of MSG
-2 tbsp oregano
-1 tbsp parsley
-basil for garnish
-salt & pepper to taste
-parmesan

Peel the carrots, celery, onions and garlic and cut into fine cubes. Wash and cut the mushrooms sideways. Wash the parsley and chop finely.

In the meantime, heat the oil in a saucepan and sauté the garlic, onion and celery for 4 minutes. Add the carrots, mushrooms and sauté for another 2 minutes.

Now add the minced meat and fry briefly. Add the canned tomatoes, beef broth, oregano and red wine. Allow the liquid to reduce slightly. Put the lid on the pot and simmer over low heat for a good 40-50 minutes.

Boil plenty of salted water, cook the noodles in it until soft (al dente) and then drain through a sieve.

Finally stir in the tomato paste and season the sauce with salt, pepper and parsley.

Arrange the cooked spaghetti appetizingly on plates, pour the sauce over it and garnish parmesan cheese.

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