2 kg spaghetti
1 kg fresh champignons mushrooms
100 g basil
800 g Bolognese sauce (ragù)
200 g grated parmesan cheese
200 g extra-virgin olive oil
3 garlic cloves
Salt and pepper to taste
Wash mushrooms, cut them in fine slices, add oil and place them on the non-stick pan. Add garlic cloves and basil. Do not salt before cooking. Put the pan in the oven.
Cook spaghetti in boiling salted water, drain them and sautée them together with sauce, Parmesan and mushrooms. Decorate with mushrooms slices.
Spaghetti can be also steam baked in the oven inside a casserole full of water using the designated program. For better results, nonetheless, it is advisable to cook them in a pan on the fire.