Braised spaghetti with minced meat and tomatoes

Ingredients:

• 220 g sweet or spicy Italian sausages for frying (kupaty), minced only
• 280 g spaghetti, broken in half
• 1 can (400 g) of cherry tomatoes
• 2 tbsp. extra virgin olive oil
• 1 onion, halved and finely sliced
• 1 grated carrot
• 4 crushed cloves of garlic
• 1 tbsp tomato paste
• Salt and freshly ground black pepper
• 1 tbsp fresh finely chopped parsley

Preparation:

1. Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the sausage meat and cook for 5 minutes, breaking it up into small pieces with a wooden spoon, until darkened. Drain the fat from the meat.
   
   Add the remaining tablespoon of olive oil and the onion; cook, stirring occasionally, for 5 minutes until translucent. Add the carrots, garlic, and tomato paste; stir thoroughly and cook for another 1-2 minutes, until the garlic softens.
2. Pour in 4.5 cups of water, add the spaghetti, cherry tomatoes, 1/2 teaspoon of salt, and a pinch of pepper. Increase the heat and bring to a boil, then reduce the heat to a simmer. Stirring occasionally, simmer for 10-12 minutes, until the spaghetti is tender and the sauce has thickened. Remove from heat and stir in the parsley; season with salt and pepper.