Middle Eastern Spiced Meat Pasta

Pasta coated in well-seared ground meat, fragrant with cinnamon and cumin. The sauce is thick and glossy, with pine nuts providing a crunch that contrasts with the tender pasta.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 955
• Protein: 48 g
• Carbs: 90 g
• Fat: 42 g

Ingredients

• 500 g Ground beef 15% fat ( fresh )
• 400 g Dried pasta ( macaroni or penne style )
• 2 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 2 tbsp Tomato caviar
• 50 g Pine nut ( dry toasted )
• 1 tsp Cinnamon powder
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Pomegranate molasses

Instructions

1. Sear the beef

   Heat oil in a skillet. When smoking, add ground beef. Let it brown without stirring at first to get a flavorful crust, then crumble with a spatula.

2. Sauté aromatics

   Add chopped onions and minced garlic. Lower the heat. Onions should become translucent and soak up the meat fat without burning.

3. Toast spices

   Add cumin, cinnamon, paprika, tomato caviar, and pomegranate molasses. Mix for 2 minutes to toast the aromas. Deglaze with a little water to release the juices and create a sauce that coats the meat.

4. Cook the pasta

   Plunge the pasta into a large amount of salted water. Cook until al dente, then drain, reserving a ladleful of cooking water.

5. Bind and serve

   Mix the pasta directly in the skillet. Add the reserved cooking water to bind everything. The sauce should be glossy. Finish with chopped parsley and toasted pine nuts.

Chef's tips

• Never rinse your pasta after cooking: the surface starch is essential for the sauce to cling.
• The meat must truly sear in the pan before adding liquids to develop the flavors.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a small splash of water.