Peel the onions, cut them in half and cut them into strips. Put on a pan with oil and lightly fry the ready seasoned minced meat and onions in it.
In a saucepan add the chopped tomatoes, tomato paste and sliced tomato. Bring to a boil and simmer over medium heat.
Dice the Vienna sausages, cooked ham and bell bell pepper. Add everything to the pot and simmer for about 15 minutes. Add the peas, mushrooms, the sautéed onions and the sautéed ground meat and simmer everything for another 15 minutes. In the meantime, cook the spaghetti according to package directions until al dente. Finally, add the crème fraîche to the sauce allsorts and season with vegetable broth, salt, pepper and optional paprika powder or curry powder.
Drain the spaghetti, arrange on plates and pour the sauce-all sorts over it.
If desired, sprinkle some tarragon on top.
