From the Garden Spaghetti Sauce

• 2 onions, Sliced
• 3 large garlic cloves, Minced
• 2 chili peppers, Chopped
• 1 cup mushroom, chopped
• 50 g butter, divided
• 1 kg beef mince
• 2 carrots, Grated
• 2 (400 g) canstinned tomatoes
• 1 (140 g) can tomato paste
• 2 bay leaves
• 1 cup red wine
• 1 handful fresh chives, chopped
• 4 handfuls fresh sweet basil, chopped
• 1 handful fresh oregano, chopped
• 1 handful fresh thyme, chopped
• salt and pepper, to taste

1. Once your veggies are prepped, cook the mushrooms in half of the butter, in a small pot.
2. While that is cooking, melt the rest of the butter in a LARGE pot and put your onions, garlic and chilli in at the same time on a low/medium heat.
3. When the mushrooms are done, add them to the same pot.
4. Add your mince to the pot, raise the heat and brown it evenly.
5. When the mince is browned, add the carrots, tomatos, tomato paste, bay leaves and red wine and mix through.
6. Add the herbs, reduce the heat and simmer uncovered until you are ready to serve, the longer the better.
7. Serve over any type of past you like, with some parmesan.

onions, garlic, chili peppers, mushroom, butter, beef, carrots, tomatoes, tomato paste, bay leaves, red wine, chives, sweet basil, oregano, thyme, salt

Taken from www.food.com/recipe/from-the-garden-spaghetti-sauce-498006 (may not work)