Cook the spaghetti according to package directions until al dente. Heat 2 tablespoons of olive oil in a frying pan. Sauté 1 tablespoon of rosemary needles in it and remove. Now add the minced meat to the pan and fry until finely crumbled. Turn the temperature to medium heat. Cut the bell pepper in half and remove the white skin and seeds. Cut into small cubes and add to the minced meat. Wash the zucchini and cut off the stem. Then cut into small cubes with peel and add to the pan as well. Wash the tomatoes, cut into small cubes and add them as well. Peel the garlic and press it directly into the pan.
Season with freshly ground bell pepper, salt, paprika powder and fresh rosemary.
Let the sauce simmer for at least 10 minutes, then serve with the spaghetti.