Peel the onion and cut into small cubes. Wash, clean and finely grate the greens.
Heat oil in a frying pan and sauté onion until translucent. Add minced meat and fry briefly. Stir in the (finely) grated greens and continue to fry for a while. Pour in the water, bring to the boil and crumble in the soup cubes.
Blanch the tomatoes, peel, chop and add. Stir in tomato paste.
Chop parsley stems and add to sauce with marjoram, basil, oregano and some thyme.
Crush 5-6 garlic cloves, stir in and simmer, covered, for at least ½ hour. Season to taste with garlic, salt, pepper, lemon juice and chopped parsley leaves.
Serve the sauce on cooked spaghetti.
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