Heat up oil in a pan and add garlic and onions. Saute until translucent but not soft.
Pour in the tomato paste and meat stock. Add bouillon, minced garlic and grated ginger and stir in.
Allow sauce to simmer on medium to low heat until it thickens.
Adjust for seasoning after tasting and add green and red chopped bell peppers. Turn off the heat.
Add 2 tablespoons of salt to 4-6 quarts of water and bring to boil for the pasta.
Add the spaghetti and cook until sticky and soft with. Drain out excess water and mix with the sauce as prepared before.
TIP: keep the starch water after boiling instead of throwing it away. Makes for a thick and creamy sauce. Hence, boil the pasta first to use the water.