Spaghetti with tomato sauce and beef

Ingredients

• 400 g spaghetti
• 1500 ml water
• 4 tablespoons oil
• 2 medium onions (300 g)
• 450 g beef round
• 150 g champignon mushrooms
• 3 medium tomatoes (450 g)
• 4 garlic cloves
• 4 tablespoons tomato paste
• 15 g parsley
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 250 ml water
• 4 tablespoons water
• 3 tablespoons flour
• 50 g grated cheese

Preparation

1. Finely chop the onion and fry it for 5 minutes in 2 tablespoons of oil, until it turns glassy. 2. Cut the meat into small pieces, dry it with paper towels without washing it, then put it on top of the onion. 3. Add the washed mushrooms, cut into cubes, and 125 ml water. Stir and leave on low heat for 50 minutes, until the meat softens and can be cut easily with a spoon. 4. Meanwhile, dice the tomatoes and fry them for 5 minutes in 2 tablespoons of oil, in another pan, until soft. 5. Put the tomatoes over the meat and mushrooms, then add the tomato paste, the remaining 125 ml water, finely chopped garlic, chopped parsley, thyme, salt and pepper. Stir well. 6. Mix 4 tablespoons water with 3 tablespoons flour until it becomes a paste without lumps, then pour it into the sauce and stir. Leave the sauce on the heat for 12 minutes, stirring from time to time, until it thickens slightly. 7. While the sauce simmers, put the spaghetti to boil in 1500 ml water, following the package instructions (usually 10 minutes), then drain it. 8. Serve the spaghetti with the sauce over it and grated cheese on top, to taste.