- 1 chicken soup bag (2 teaspoons)
- 2 drumstick
- 1 carrot
- 1 onion
- 1/2 cup of spaghetti.
In a large pot, put all the drumsticks and pour water till the top level of the drumsticks is reached. Heat the pot till water is boiling, then empty the boiled water and refill with water till the same water level as before. Add onion and carrot, and continue to head the pot. When the water starts getting bubbly, in a separate glass – add a couple of spoons of from the pot and stir, pour the chicken soup flour and stir. Pour the resulting mix back to the put and stir a bit. After a few moments, when the soup is more bubbly, add spaghetti and stir. Keep the pot on the stove for at least another 10-15 minutes, and check that the spaghetti is cooked. When ready, remove the onion from the pot and prepare to serve.
1 glass of spaghetti
300-500 gram of minced meat
0.5 cup of AnaMaria Sauce, Ketchup
In a large pot, boil water. Put the spaghetti in the pot for around 7 minutes, till it is soft and tasty.
Pour some oil in a pan. Then cut the onion to small bits, and put it in the pan for around 7 minutes, till the onion gets brown. Wait and stir till you get a similar texture (brownish). Afterwards, put the meat in the put and stir – there should be no bumps and the meat should be spread out evenly across the put. Wait and stir till you get a similar texture (like it is going to be cooked out). When ready, pour the AnaMaria sauce plus some ketchup in the pan and stir. Wait for 2 minutes, then, finally, put the spaghetti inside. Stir till all ingredients are mixed well. Put a lid on the pan so that the spaghetti can absorb the flavours.