1. In a large saucepan heat 1 tbsp vegetable oil over medium heat and fry the garlic until fragrant. Add carrot, onion and ground beef. Fry until no longer pink, then add mushroom and tomato, continue stiring for a few minutes more.
2. Add all the ingredient A, bring to a boil. Once boiling, then cover and simmer for 30 to 40 minutes, stirring occasionally. Remove the lid and add sour cream, garlic powder and pepper (optional) to taste. Cook for about 10 mins more.
Serve with the spaghetti! Sprinkle some grated Parmesan if desired.