Persian Macaroni (Burnt Spaghetti Bolognese)

INGREDIENTS

1 large onion, finely diced

1 tablespoon olive

5 large gloves of garlic, minced

1 pound ground grass-fed beef (90/10 or 85/15)

1 teaspoon salt

Pepper to taste

Pinch of turmeric

Pinch of red pepper flake

3.5 tablespoons tomato paste

~8 tablespoons tomato sauce, divided

1 teaspoon (or more) ground Persian dried lemon (optional)

2 tablespoons chopped fresh basil

~1/3 cup avocado oil

1/3 cup water

1 pound spaghetti

METHOD

Prepare to cook the pasta by bringing water to a bowl in a large pot. Add ~1.5 T of kosher salt.

While you wait for the water to boil, sauté diced onion (without oil) over medium-low heat in a large skillet for about 5 minutes. Then add 1 tablespoon of olive oil and chopped garlic

Add beef to the pan and break up into small pieces using a wooden spoon. Add salt, pepper, chili flake, and turmeric. Cook until the beef has browned

While the beef is cooking, add pasta to the salted water. Cook for 8-9 minutes (the pasta should be very al-dente) and then drain into a colander. Add 4-5 tablespoons of tomato sauce so that the pasta is lightly coated and a bit more ground lemon if you like. Rinse and dry pot

Add tomato paste, ground lemon, 3 tablespoons of tomato sauce, and basil to the beef. Taste beef and add more salt/pepper if necessary

Over medium-low heat, add 1/3 cup of avocado oil into the pot. Add some turmeric for color and the water. Lift the pot and swirl the oil-water mixture

Using tongs, place a thin layer of the cooked pasta into the pot. Make sure the initial layer of pasta is submerged in the oil mixture

Next, place some more of the pasta into the pot followed by a layer of the meat sauce. Continue to layer alternating between the pasta and meat sauce until both are finished

Cover the pot with a lid and cook over low heat for 30-45 minutes or until the pasta at the bottom of the pot is crispy

Arrange the pasta onto a platter followed by the crispy bottom layer of pasta