Spaghetti with minced meat sauce and broccoli

Fry the minced meat in a frying pan on medium high heat. Chop onion, cut the winter carrot into cubes and finely chop the garlic. Spoon the onion, carrot and garlic with Italian herbs, paprika, cinnamon, salt and pepper and fry for another 2 minutes.

Add the tomato puree, cook for another minute and pour 60 ml of water per person. Bring everything to a boil and let it simmer for at least 25 minutes until it becomes a nice, creamy sauce.

Meanwhile, cook the spaghetti in a pan with plenty of boiling water with a little salt in 10-12 minutes.

Cut the broccoli florets from the stalk. Peel the stalk with a peeler and cut the stump into cubes. Boil the broccoli florets and cubes of stalk in a pan with plenty of water and salt in 4 minutes until al dente. Drain the spaghetti and broccoli. Serve the spaghetti with the minced meat sauce and broccoli.