Parboil the spaghetti.

Cut beefs into small bite sized pieces and steam with salt, Maggi, pepper, rosemary, garlic powder, and onion. Drain the stock and set aside when done.

Put a dry pot on the heat and add vegetable oil on low heat and fry the sliced onions for a bit. Then to it add a bit of tin tomatoes and old stew(if you have). Can’t go to waste lol.

To that,add diced tomatoes, little curry, rosemary,turmeric (gives it more of the yellow colour), sieved meat stock, cayenne pepper, salt, maggi, and cover to cook for a bit. Don’t forget to taste😊

Add your beef at this time just so it absorbs the flavor in the sauce and softens further.

After about 15 minutes or so add the spaghetti and stir till it is totally coated in the sauce. Allow to simmer for a few minutes. Turn the heat off and serve.