Instructions: In a non-stick skillet, brown meat in its own fat, stirring to break it up.

Push to side of pan. Add oil, and saute onion until it begins to soften. Add garlic and cook another 30 seconds. Add carrots and mushrooms, and cook until mushrooms begin to give up their juices. Continue cooking until liquid evaporates.

Add tomatoes, breaking them up with your fingers as you put them in the pan, along with tomato paste, basil and oregano. Season with salt and pepper to taste. Cover and simmer over low heat at least 1 hour. Serve hot, or cool and refrigerate or freeze.

To serve, defrost if frozen. Reheat slowly and serve over spaghetti.

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