Bolognese Sauce for Spaghetti

This recipe will serve 5-6 people. Plan on making the sauce about an hour before dinnertime.

300 gm ground chicken*
2-3 T olive oil
2-3 cloves minced garlic
1 small onion (or ½ bigger onion) chopped
1 C or so of shimeji mushrooms (cut off the very bottom part, and rinse them first) Shiitake mushrooms are fine, too, but they have a stronger flavor.
1 finely grated carrot
1 chicken bouillon cube
2 (400 gm) cans chopped tomatoes
1 tomato can of water
3 T tomato paste
1 t basil
1/2 t oregano
1 bay leaf
Salt/pepper
(¼ C dry red wine)
(fresh basil leaves) 

Heat olive oil in a frying pan. Add onions, garlic, and meat. As they are cooking, add the basil, oregano, and bay leaf. Add the mushrooms, stir a bit, and add the carrots. By this time, the meat is probably cooked through, so you can stir in the tomatoes, water, bouillon, tomato paste, and wine. Add about ½ t of salt and ½ t of freshly ground pepper. Stir, and simmer over a very low flame for 40-50 minutes or more, stirring so it doesn't stick or burn. Before serving, taste it and add more salt and pepper if needed. 

About 20 minutes before dinner, put on a couple liters of water to boil for noodles. When the water boils, add about 1 t of salt and cook noodles according to the package directions. Drain, rinse, and serve.

You can top the pasta with a little pizza-type cheese, chopped fresh basil, and/or parmesan cheese.

*You can use ground beef if you prefer, but if so, cook the meat separately first, drain the grease, then add it to the sauce.