1. Place two cups of dried, spagetti into boiling water.
2. Uncovered, stir occasionally to keep the noodles from sticking.
3. Cook for 12- 16 minutes or until noodles are aldente.
4. Strain noodles in a seive. Do NOT wash with water. (Optional: You may want to toss them in a tablespoon of extra-virgin olive oil).
5. Slice the beef or pork into 1/4 - 1/8 inch pieces.
6. Melt the butter in a non-stick pan with the olive oil over a medium flame. Add the minced garlic, carrots, green pepper and onions. Stir until the onions start to become translucent.
7. Sprinkle the mixture with the half the cumin, half the red-pepper flakes, all the rosmary, half the basil, half the oregano, a dash of salt and a dash of black pepper.
8. Add the meat and add the remaining spices over the top. Cook until meat is brown on all sides.
9. Add the Chicken broth. Bring to a boil.
10. After re-hydrating them, add the mushrooms and reserve the liquid.
11. Stir in the tomato sauce and return to a boil. Lower the temperature to a simmer and cover. Add the Porcini Mushroom juice. Cook for 30 - 45 minutes, stirring occasionally to prevent burning.
12. Pour over the noodles and serve!
13. As an added suggestion, you can also add (at the same time as the minced carrots) minced green pepper and celery. This adds a nice taste to the whole dish; but don't add more than 1/4 - 1/2 of a medium pepper or a half stalk of celery, or you may get an overpowering flavour.

This recipe serves 4 - 6.