Middle Eastern Spiced Meat Pasta
Ingredients
- 500 gGround beef 15% fat (fresh)
- 400 gDried pasta (macaroni or penne style)
- 2 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 2 tbspTomato caviar
- 50 gPine nut (dry toasted)
- 1 tspCinnamon powder
- 1 tspCumin ground
- 1 tspSweet paprika
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspPomegranate molasses
Method
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.
- 1
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
Add chopped onions and minced garlic. Lower the heat. Onions should become translucent and soak up the meat fat without burning.
- 3
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
Plunge the pasta into a large amount of salted water. Cook until al dente, then drain, reserving a ladleful of cooking water.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in a pan with a small splash of water.
