Spaghetti with mushrooms and tomato sauce

300 g champignons

4-5 tomatoes

2 cloves of garlic

1 onions

2 Art. l. tomato sauce

1 h. l. sugar

spaghetti

vegetable fat

pepper

salt

Rinse mushrooms, let it dry, cut, peel and finely chop the onion, garlic and chopped parsley.

Pan heat the oil and fry the onions and half the herbs and garlic for 4 minutes over medium heat, then add the mushrooms and fry for about 8 minutes.

From tomatoes to remove the peel, rub them on a grater or chop in a blender, add weight to the mushroom mixture.

Simmer for about 15 minutes at a low boil, add tomato sauce, pemeshat, salt, add sugar, boil on high heat for 2-3 minutes, the fire abated, cover, cook for about 10 minutes at a low boil, then add the remaining herbs and garlic.

Cook the spaghetti in boiling salted water, put in a colander, put the spaghetti on a plate, pour prepared sauce and serve spaghetti with mushrooms and tomato sauce.