Spaghetti Recipe in Red and Mushroom Sauces

Ingredients to make Spaghetti in red and mushroom sauces:

1. 500 grams of spaghetti
2. 2 kilos of chicken in dams
3. 100 ccs of vegetable oil
4. 500 grams of onion
5. 3 garlic cloves
6. 1 kilo Roma tomatoes, very ripe
7. 50 grams of tomato paste (tomato concentrate)
8. 500 grams of carrots
9. 1 sprig of ground black pepper
10. 5 teaspoons of ground cumin
11. 1 pinch of powdered rosemary or a sprig
12. 1 pinch of nutmeg
13. 200 ccs of red wine
14. 4 tablespoons of flour
15. 500 ml of milk
16. 250 grams of mushrooms cut into slices

How to make Spaghettis in red and mushroom sauces:

• First of all put the mushrooms to soak in the red wine.
• Then, chop all the vegetables, except the garlic, into pieces and start grinding them in the food processor.
• Heat the oil in a pot and fry the garlic until slightly golden.
• Add the processed vegetables and all the seasonings including the mushrooms with the wine mix well, add the chicken pieces and cover the pot.
• Once it starts to boil, lower the heat and cook for no less than 1 ½ hours.
• Put a saucepan with the butter on the fire, when it is melted add the flour.
• Mix and let it cook.
• When the flour grains have burst, add the hot milk, stirring with a wire whisk until no lumps remain and the sauce is loose.
• Add the mushrooms and the leek, mix; add the nutmeg and white pepper and salt.
• Mix again and let it cook for 3 minutes over low heat with the saucepan covered.
• Cook the spaghetti in salted water, strain them and add 2 tablespoons of olive oil.
• Serve a portion of noodles on each plate, top with the mushroom sauce first, then the red sauce.