Sunday, February 20, 2011

Persian Style Spaghetti / Pasta (version 2)

8 servings

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

Sautee the beef in a nonstick pot on medium high heat breaking it up with a wooden spoon (or a potato masher works better). Add the vegetables and keep cooking until meat is done. Add spices and stir well. Add tomato paste stirring well and cook another 2 minutes. 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 1/2 hour.

Tip: 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. If you're not comfortable using a towel, leave it off. Your pasta will still be good. As you can see in the picture, I had 1/2 box each of 2 different kinds of pasta left so I mixed them. I let one cook for a few minutes before I added the smaller pasta so they'd be done at the same time.

- persian style spaghetti / pasta (version 2) -

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