Persian Style Spaghetti / Pasta (version 2)

Placing a towel between the pot and the lid not only creates a tight seal, it also prevents the condensation that forms inside the lid from dripping down into the pasta. This same method is used for making steamed basmati rice. Just make sure the edges of the towel are tied on top of the pot lid so they don't fall on the burner and catch fire. 

Persian Style Spaghetti / Pasta (version 2)
Makes 8 servings

Ingredients

• 8 cups cooked pasta (any shape)
• 1 lb lean ground beef
• 1 large onion diced
• 1 red pepper diced
• 2 celery stalks diced
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• salt
• pepper

Directions

1. Sauté the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (a potato masher works better).
2. Add the vegetables and keep cooking until meat is done.
3. Add spices and stir well.
4. Add tomato paste stirring well and cook another 2 minutes.
5. Toss the meat mixture with the pasta in a nonstick pot. Cover with a clean towel and a lid and cook on medium low for 30 minutes.