In a cauldron in vegetable oil, chop finely chopped onions until transparent.
Cut the meat into small cubes and fry with onions.
Add finely chopped carrots and fry.
Add tomatoes, stew for 5 minutes. Pour 1.5 l of water, boil, then reduce heat, salt, pepper, cover and cook for 15 minutes.
Cut the potatoes into small cubes, add to the sauce and cook until cooked.
Add finely chopped greens, bay leaf, close the lid, remove from the stove and let it brew for 10 minutes. Separately, in salted water, boil the required amount of spaghetti, drain the water, rinse with cold water, put into portioned plates and pour the sauce.