Spaghetti di Papa

This spaghetti sauce is meant for my daughter to let her eat vegies withoug seeing them. To make a more adult version, just cut the vegetables bigger and cook everything shorter.

Ingredients

250 g	beef minced meat
1 clove	garlic
2 big	onions
6-8	mushrooms
4-6	tomatoes
50 g	butter
60 g	flour
1 tbsp	spicy paprika powder
	pepper
1	broth cube
1 small tin	tomato paste
1 small bundle	celery

Procedure

Cut the tomatoes in coarse pieces and put them in a pan together with a tiny amount of water. Bring to a boil and let them simmer for 20 - 30 minutes or so, until soft. Turn it into puree with an old fashioned food mill. Alternatively you can take 500 ml tomato passata (thin tomato puree). While frying the vegetables and minced meat make the roux as described below. Very finely chop the onions and mushrooms. Fry the onions until transparent, lower the temperature and let them simmer for another 10 minutes. Add the mushrooms and crushed garlic and fry some more. Add the minced meat and fry on a high temperature while stirring well continuously to get a coarse paste. When the meat is done add the tin of tomato paste and fry briefly along. Add the paprika powder and pepper after taste.

Make the roux

Melt the butter, don't let it get brown. Add the flower