Iranian Style Spaghetti Bolognese
Ingredients
- 1 pack spaghetti pasta
- 500 g ground meat
- 3 tbsp vegetable oil
- 2 stalks celery, finely minced
- 2 carrots, finely minced
- 1 large onion, finely minced
- 1 large bay leaf
- ½ inch ginger, finely minced
- 1 cloves garlic, finely minced
- 2 tsp turmeric
- salt
- pepper
- pinch saffron
- ½ tsp rose water
- ½ tsp sugar
- ⅓ cup tomato paste
- 500 ml strained tomatoes
- 2 cups water
- 1-2 medium sized potatoes, sliced
- 2 tbsp butter
Instructions
- In a medium size pot add olive oil and sauté celery, carrots, onions and bay leaf for five minutes. Add the ground meat, and season the meat with ginger, garlic, turmeric, saffron, rose water, salt and pepper.
- Once meat has slightly browned, add tomato paste, tomato puree, and water. Allow to simmer on low heat for about 45 to 60 minutes.
- Add water in another medium sized pot and bring to a boil. Add salt and pasta. Cook for 5 minutes until al dente pasta and drain.
- Once the pasta has cooked, combine the pasta into the Iranian Style Bolognaise mix.
- In a large pot, melt butter and oil. Arrange the potatoes at the bottom of the pot. Let it fry a little bit. Pour in the pasta mixture. Let it cook for another 30-40 minutes for low heat.
- Best serve with Salad Shirzi on the side.