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Persian Macaroni: Submitted by: Purnima Sarkar | Date Added: 1 Apr 2016
Listed in: Pasta & Noodles

Servings : 4

1 pound lean ground beef
1 large onion, finely chopped
3 garlic cloves, minced
2 bunches of fresh parsley, chopped
1 (6-ounce) can tomato paste
1 (14-ounce) can tomato sauce
1 cup of water
1/2 teaspoon turmeric
Salt and pepper to taste
Olive oil

1 lb thin spaghetti

Cooking Instructions

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat, add onions and saute until translucent.

Add the garlic, saute for another 2-3 minutes. Add the turmeric powder, stir well.

Add the meat to the skillet, break into very small pieces and brown. Then add the tomato sauce, tomato paste, a cup of water, salt and pepper to taste.

Cover and simmer over low heat for about 45 minutes. Add chopped parsley near the end of cooking time.

Cook the pasta according to package directions, drain and set aside.

Heat 2 tablespoons of oil in a heavy bottom nonstick pot, add some of the pasta, add a large scoop of the sauce, then add another layer of the pasta. Building it into a shape of pyramid.

Cover and cook for about 40 minutes over low heat.

Serve with salad shirazi.


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Persian Macaroni
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