Spaghetti Moroccan

500 g spaghetti

500 g fat-free ground beef

2 tsp. ground cumin

2 tsp. ground red pepper

0,5 tsp. ground ginger

0,5 tsp. ground cinnamon

0,5 tsp. ground Cayenne pepper

0,5 tsp. salt

3 glass tomato sauce for spaghetti

4 glass spinach leaves (optional)

1/4 glass crumbled feta cheese or any goat cheese

In a large saucepan, boil water. Season with salt, dip in water spaghetti and cook for 10 minutes (or according to the instructions of cooking on the packaging).

Meanwhile, in a large deep frying pan fry in a little butter with the ground beef. Stir it constantly with a wooden fork to the stuffing turned out crumbly. Cook for about 5-6 minutes on medium heat, then sprinkle with cumin, red pepper (capsicum), ginger, cinnamon, Cayenne pepper, salt. Stir the meat to spices are evenly dispersed. Pour the tomato sauce and stir. Cook for about 2 minutes. Then cover with a lid, turn off the heat and leave the sauce on the stove.

With spaghetti drain. You can omit the spaghetti in a tomato-meat sauce, stir, add the spinach leaves, then arrange on plates and serve, sprinkle cheese. But can simply arrange spaghetti on plates, pour sauce on top and sprinkle with cheese.

If you don't have feta, use the cheese, which you have.