Thursday, July 8, 2010

Persian Style Spaghetti (with my twist)

My twist is the roasted red peppers and sundried tomatoes.

6 servings

About 6 cups cooked pasta, any shape
1 lb lean ground beef
1 onion finely chopped
2 cloves chopped garlic
2 celery stalks, finely chopped
1 roasted red pepper, pureed
3 sundried tomatoes (packed in oil) pureed
1/2 tsp cinnamon
1 tsp tumeric
1 tbs oregano
salt & pepper
3 heaping tablespoons good tomato paste

Cook your pasta according to package directions.

Brown your meat in a pan and add the onions, celery and garlic. Cook through. Add pureed red peppers & tomatoes. Sprinkle on the spices and stir in the tomato paste. You may add a few tablespoons of the pasta cooking water to loosen it up a bit but it should be thick. Simmer for a few minutes. Stir in the pasta and put everything into the pot. Cover with a towel and a lid and cook on medium low for about 1/2 hour. Serve with pickles.

- persian style spaghetti -

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