Spaghetti à la Faye

Lovely spaghetti recipe per Faye.

Ingredients

1 kg (2 lb) canned peeled tomatoes
- Fresh tomatoes are preferred if they're in season.
- Faye uses two cans of Delallo San Marzano style, plucked out of the can, drained of the juice.
90 mL (6 tbsp) extra virgin olive oil
140 g (1 cup) diced onion
7.5 mL (1 1⁄2 teaspoons) salt
70 g (1⁄2 cup) diced carrot
1⁄2 kg (1 lb) lean ground beef
5 mL (1 teaspoon) freshly-ground pepper
5 medium basil leaves, sliced into strips
50 g (1⁄2 cup) sliced Baby Bella mushrooms
- Tofu is a surprisingly-effective substitute!
garlic.... unknown quantity......[cite:@chun2025remember]

Chop up the tomatoes, then put them through a food mill or press them through a conical sieve or fine-mesh strainer. The goal here is to separate all the juice and pulp from the seeds. Set the tomato sauce aside and discard the seeds.
Heat the olive oil in a deep saucepan over medium heat. Add the onion and sprinkle it with about half of the total prepared salt. Stir frequently whilst cooking for about 3 minutes. Turn the head down if the onions start to brown.
Add the meat and break it up into small chunks. Sprinkle the remaining salt and the pepper over it. Cook for 10 to 12 minutes, or until the meat is no longer pink.
Stir in the tomato sauce and the mushrooms. Raise the heat a bit and bring the sauce to a boil. Let it boil for a few seconds, then reduce to heat to a simmer. Place the lid on the pot slightly ajar, and let it cook for about 40 minutes.
After 40 minutes have elapsed and the sauce has thickened, stir in the sliced basil, place the lid back on (still ajar), and cook for another 5 minutes.
Cook the spaghetti as per the package's instructions. Drain the noodles and return them to the pot. Add the butter and Parmesan. Toss the noodles.
Dish up the spaghetti and ladle the sauce over it. Sprinkle it with more Parmesan and serve it forth.