For the pasta asciutta, cook the spaghetti until al dente, sauté the finely chopped onion and garlic in olive oil with butter, add the mince, roast until the liquid has evaporated.
Add finely grated carrot, celery and bell bell pepper, continue roasting, clear the bottom of the pot a little, add the tomato paste and roast briefly.
Add soup, polpa, whipped cream, sugar and spices. Simmer gently for an hour, keeping an eye on it and stirring frequently.
10 minutes before the end of the cooking time, add the grated lemon peel.
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