Bulgarian spicy spaghetti

Ingredients

• 300 g of spaghetti
• 200 g of ground meat
• 200 g of Frankfurt sausages
• 150 g of kachkaval (or Emmental) cheese
• 1 onion
• 300 ml of tomato juice
• 3 to 4 gherkins
• 8 to 10 olives
• About 7 to 8 basil leaves
• 1 teaspoon of savory
• 1/4 teaspoon of cumin
• black pepper, a strong, powdered pepper
• 2 tablespoons of oil
• salt
• A pinch of sugar
• mayonnaise and ketchup (optional)

Finely chop the onion and sauté it in the oil with the ground meat.

Once the meat is finely chopped, add the tomato juice.

Season with salt, sugar, savory, cumin, pepper, and chili powder if desired, and chopped basil.

Let it simmer for 10 to 15 minutes.

Add the sausages, chopped pickles, and chopped olives, and let simmer for another 10 minutes.

Cook the spaghetti in salted water, drain them, and arrange them in the plates.

Pour each portion, pour over the sauce without mixing, and sprinkle with grated kachkaval cheese.

Optionally, you can garnish with mayonnaise or ketchup.