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1
In a nonstick skillet, brown the meat in its own fat, stirring to break the meat up.
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2
Push it to the side of the pan.
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3
Add oil, and saute onion until it begins to soften.
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4
Add garlic, and cook 30 seconds more.
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5
Add the carrots and mushrooms, and cook until the mushrooms begin to give up their juice.
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6
Cook until the liquid evaporates.
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7
Add tomatoes, breaking them up with fingers as they go into the pan, along with tomato paste, basil and oregano.
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8
Season with salt and pepper.
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9
Cover and simmer over low heat at least 30 minutes, preferably 1 hour.
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10
Cool, and refrigerate or freeze.
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11
To serve, reheat slowly and serve over spaghetti.
