Persian Style Spaghetti (with my twist)

Can we get a little fancy here? The addition of roasted red peppers and sun-dried tomatoes add extra flavour to this dish.

Persian Style Spaghetti (with my twist)
Makes 6 servings

Ingredients

• 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 sun-dried tomatoes (packed in oil), pureed
• 1/2 tsp cinnamon
• 1 tsp turmeric
• 1 tbs oregano
• salt & pepper
• 3 heaping tablespoons tomato paste

Directions

1. Cook your pasta according to package directions.
2. Brown your meat in a pan and add the onions, celery and garlic. Cook through.
3. Stir in the pureed red peppers, sun-dried tomatoes, spices and 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.
4. Stir in the pasta and put everything into the pot. Cover with a clean kitchen towel and a lid, and cook on medium low for about 30 minutes.