Spaghetti with Porcini Meat Sauce

Ingredients

• 500 g spaghetti
• 2 cans peeled diced tomatoes
• 1 large onion
• 2 Garlic cloves
• 2 carrots
• 1 celery stalk
• 300 g Ground Beef
• 100 g pancetta or bacon (never smoked!)
• olive oil
• Salt
• Pepper
• nutmeg
• 100 ml red wine
• 200 g fresh porcini mushrooms (or substitute with button mushrooms or chanterelles)
• 100 g parmesan (at least one piece)

Instructions

1. 1.

   Peel and finely chop the onion. Peel and dice the carrots. Wash and dice the celery stalk. Peel and mince the garlic. Dice the pancetta into small cubes. Heat 4 tablespoons of oil and sauté the onion until translucent. Add the carrots, celery, and pancetta and cook briefly. Then add the ground beef and garlic, cooking over medium heat while stirring until the beef is almost cooked through. Deglaze with wine and add the diced tomatoes. Cover and simmer over medium heat for 50 minutes, adding water if the sauce reduces too much; stir frequently. Meanwhile, clean and dice the porcini mushrooms.

2. 2.

   Season the sauce with salt, pepper, and nutmeg, then add the mushrooms. Cover and let it rest for 10 minutes.

3. 3.

   Cook the pasta in plenty of salted water until al dente. Drain and serve immediately with the hot sauce. Top with freshly grated parmesan and a glass of red wine.