Marinara Spaghetti - cooking recipe

Ingredients

1 medium size onion, finely chopped
1 large carrot, finely chopped
1 large green pepper, seeded and finely chopped
4 cloves garlic, minced or pressed
2 Tbsp. olive oil or salad oil
1 (1 lb.) can tomato puree
3 (8 oz.) cans tomato sauce
1/2 c. dry red wine
2 tsp. salt
1 Tbsp. sugar
1/4 tsp. pepper
1 tsp. each: dry rosemary, oregano leaves and dry basil
1 bay leaf
2 lb. lean boneless pork shoulder, cut into 1/2-inch cubes
1/4 lb. mushrooms, sliced
1 lb. spaghetti or rigatoni
boiling salted water
grated Parmesan cheese
1/4 lb. mild Italian sausages
1/4 lb. Prosciutto or cooked ham, thinly sliced
4 Tbsp. butter
8 oz. spaghetti
boiling salted water
1/2 c. chopped parsley
3 eggs, well beaten
1/2 c. grated Parmesan cheese
dash of freshly ground black pepper
grated Parmesan cheese

Preparation

Remove casings from sausages and crumble or chop meat.
Finely chop Prosciutto or ham.
In a wide frying pan over medium-low heat, melt 2 tablespoons of the butter.
Add sausage and Prosciutto to pan and cook, stirring, for about 10 minutes or until sausage is lightly browned.