Lebanese Style Meat Spaghetti with Pine Nuts and Tomato Sauce
Description
A tomato based meat spaghetti studded with a generous amount of pine nuts. Serve it piping hot from the pot and don’t omit the pine nuts – they are what take the spaghetti right over the top.
Ingredients
- 350 g. / 12 oz. spaghetti
- 500 g. /1 lb. 2 oz. minced lamb/beef
- 4 tablespoons canola oil
- 1 tablespoon butter
- 1 large red onion finely chopped
- 2 tablespoons tomato paste
- 1/3 cup pine nuts
- A generous pinch of freshly grated black pepper
- Salt to taste
- 2 cups water
Instructions
- Place a large pot of lightly salted water on the stove and bring to a boil. Cook the spaghetti following the directions on the box. Drain.
- While the pasta is cooking, place a pot over moderate heat, add oil and butter and sauté the pine nuts to a golden color. Remove with a slotted spoon and set aside.
- To the same pot, add the meat and onion and cook until all the fluids from the meat have all evaporated.
- Add the tomato paste and water, stir well and bring to a boil. Season with salt and pepper, reduce heat to low, cover up and simmer for 5 minutes.
- Add the warm spaghetti to the red sauce in the pot, mix well and scatter the pine nuts, infusing all together. Enjoy.
Notes
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