Soak dried shiitake mushrooms in water for a few hours.

Once they are soft, squeeze out the water.

Don't throw away the water you used to soak the shiitake mushrooms!

Finely chop the onions, carrots, and the reconstituted shiitake mushrooms.

Mince or grate the garlic.

Heat olive oil in a pan and sauté the garlic with the minced meat.

Do not break the meat up too finely ; leave some chunks to ensure a hearty, meaty texture.

Add the chopped onions, carrots, and shiitake mushrooms to the pan.

Once the vegetables are soft and cooked through, season with salt and pepper.

Turn the heat down to low.

Sprinkle the flour evenly over the meat and vegetables and mix well.

It is vital to add the flour now. If you add it after the liquids, it will create lumps.

Add all the ingredients marked with (☆): canned tomatoes, wine, mushroom liquid, sauces, ketchup, consommé, sugar, and basil.

Mix well and simmer on low heat for about 20 minutes.

Stir in 5g of butter at the end for richness.

If the sauce is too thin, sift in a teaspoon of flour at a time until you reach your desired consistency.

Bring 3 liters of water to a boil and add 30g of salt.

Cook the spaghetti according to the package instructions.

Once drained, immediately toss the hot noodles with 5g of butter to prevent sticking.

Plate the buttered spaghetti and pour a generous portion of the meat sauce over the center. Enjoy!