|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), crushed|
|Beef stock/Chicken stock||1⁄2 Pint (300 Milliliter, 1 1/4 Cups)|
|Lean minced turkey/Extra lean minced beef||1 Pound (450 Gram, Extra Lean)|
|Canned chopped tomatoes||28 Ounce (2 Cans, 400 Gram / 14 Ounce Each)|
|Dried basil||5 Milliliter (1 Teaspoon)|
|Dried oregano||5 Milliliter (1 Teaspoon)|
|Tomato puree||60 Milliliter (4 Tablespoon)|
|Button mushrooms||1 Pound, quartered and sliced (450 Gram)|
|Red wine||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Spaghetti||1 Pound (450 Gram)|
|Black pepper||To Taste|
1. Put the chopped onion and garlic into a non-stick saucepan with half of the stock. Bring to the boil and cook for 5 minutes until the onion is tender and the stock has reduced completely.
2. Add the turkey or beef and cook for 5 minutes, breaking up the meat with a fork. Add the tomatoes, herbs and tomato puree, bring to the boil, then cover and simmer for 1 hour.
3. Meanwhile, cook the mushrooms in a non-stick saucepan with the wine for 5 minutes or until the wine has evaporated. Add the mushrooms to the meat with salt and pepper to taste.
4. Cook the pasta in a large pan of boiling salted water for 8-12 minutes until tender. Drain thoroughly. Serve topped with the meat sauce.