Lebanese Style Meat Spaghetti with Pine Nuts and Tomato Sauce
Description
This tomato-based meat spaghetti is topped with a generous handful of toasted pine nuts, adding a lovely buttery crunch to every bite. Serve it piping hot, straight from the pot, and don’t skip the pine nuts—they’re what make this simple, hearty pasta truly special.
Ingredients
- 350 g 12 oz spaghetti
- 500 g 1 lb 2 oz ground lamb or beef
- 4 tablespoons canola oil
- 1 tablespoon butter
- 1 large red onion finely chopped
- 2 tablespoons tomato paste
- ⅓ cup pine nuts
- A generous pinch of freshly ground black pepper
- Salt to taste
- 2 cups water
Instructions
- Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to the package instructions. Drain well.
- While the pasta cooks, heat the oil and butter in a pot over medium heat. Add the pine nuts and sauté, stirring frequently, until they turn a lovely golden brown. Using a slotted spoon, transfer the pine nuts to a plate and set aside.
- In the same pot, add the ground meat and chopped onion. Cook over medium heat, stirring occasionally, until the meat is browned and all the liquid released during cooking has evaporated.
- Stir in the tomato paste and water, mixing well to combine. Bring the sauce to a boil, then season with salt and black pepper. Reduce the heat to low, cover, and let it simmer gently for 5 minutes to allow the flavors to meld.
- Add the warm spaghetti to the tomato sauce and toss well until the pasta is evenly coated. Scatter the toasted pine nuts over the top, gently tossing to bring all the flavors together. Serve immediately and enjoy!
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