Macaroni ~ Persian Style Spaghetti
Author: My Persian Kitchen
Prep time:
Cook time:
Total time:
Serves: 6 servings
- 1 lbs ground beef
- 1 onion
- 5 cloves garlic
- 1 tsp turmeric
- 1 tbsp advieh
- 3 cups tomato sauce
- 3 tbsp tomato paste
- 1 lb spaghetti
- 3 tbsp brewed saffron
- 3 tbsp canola oil
- salt & pepper
- olive oil
- Small dice onion and sauté until just golden in olive oil.
- Add minced garlic and cook for a couple of minutes longer.
- Add turmeric and advieh. Mix and continue cooking for 2 minutes longer.
- Add ground beef. Season with salt and pepper. Sauté until beef is browned.
- Add tomato sauce, cover and bring to a simmer on medium low.
- Add tomato paste, mix well, cover and simmer on medium low for an hour and half. Stir occasionally.
- Cook spaghetti according to the package's instructions until al dente.
- Drain pasta. Reserve one cup of the noodles and toss the rest with the meat sauce.
- Gently toss the one cup of noodle with ½ tsp of canola oil.
- To a non-stick pot add brewed saffron, canola oil, and 3 to 4 tablespoons of water. Mix the ingredients.
- Place the plain noodles and spread them evenly at the bottom of the pot.
- Add the tossed pasta. Create 5 holes with the back of a spatula.
- Cover the pot and cook on high for 10 minutes.
- Place a towel around the lid and continue to cook on low for 1 hour.
- Invert the Macaroni onto a serving plater and serve!
Recipe by My Persian Kitchen at http://www.mypersiankitchen.com/macaroni-persian-style-spaghetti/
3.5.3226