1. Prepare the Tomato Sauce: Start by crushing your tomatoes. You can do this either with a food mill or by using a conical sieve and pestle. The goal is to separate the pulp and juice from the seeds. If you do not have a pestle, be cautious with a spatula as I have broken one in the past when pressing too hard!

Once the tomatoes are mashed, heat the olive oil in a deep saucepan over medium heat. Add the chopped onions and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the onions turn translucent.

Next, toss in the diced carrots and cook for an additional 5–6 minutes until they soften. Then, add the ground beef. Break the beef into smaller bits as it cooks and sprinkle the remaining salt and pepper. Continue cooking for about 10–12 minutes or until the meat turns brown and is fully cooked through.

2. Combine Sauce and Simmer:

Add the crushed tomatoes and mushrooms to the pan. Stir well to combine. Bring the mixture to a boil for a few seconds before lowering the heat to a simmer. Cover the pot with a lid, leaving a slight gap, and let it simmer for about 40 minutes. This will allow the flavors to meld together and the sauce to thicken.

After 40 minutes, toss in the basil strips, stir, and let it cook for an additional 5 minutes. Your tomato sauce is now ready to serve with spaghetti!

3. Cook the Spaghetti: While the sauce is simmering, bring a large pot of water to boil. Add 2 tablespoons of salt and the dried spaghetti. Cook according to the package directions-usually around 10–12 minutes-stirring occasionally.

Once the spaghetti is done, drain it and return it to the pot. Add the butter and Parmesan cheese, tossing to coat the pasta with the creamy, cheesy goodness.

4. Serve and Enjoy: Dish up the spaghetti and pour the homemade sauce over the top. Sprinkle extra Parmesan cheese if you like, and enjoy your delicious, homemade Chef Boyardee spaghetti!