My twist is the roasted red peppers and sundried tomatoes.
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 -