1 package Berrak spaghetti

200g ground beef

Half tea glass of oil

2 cloves of garlic

2 onions

3 medium tomatoes

2 carrots

1 tablespoon tomato paste

Salt, cumin, black pepper

Roast the onion and carrot you have previously served in rondo in oil. Then add the minced meat and continue roasting. While stirring constantly, add the chopped garlic. After roasting for about 20 minutes, add the tomato paste, then peel off the peel and add the tomatoes you have passed through the rondo. Continue to cook on low, adding water if necessary. Add salt and spices.
Boil until vegetables and minced meat are well identified and checking the water. Place it on the spaghetti you have cooked and serve. Enjoy your meal.