A tomato based meat spaghetti studded with a generous amount of pine nuts. This makes a quick and easy dinner and can be prepared in mere minutes. The sauce of this pasta is simply made of minced lamb, onions, tomato paste and 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.

Start by sautéing the pine nuts with butter and oil to a golden color. Set aside, add the onion and meat to the same skillet; cook together until all the fluids from the meat evaporates. Add the tomato paste and water, season with salt and pepper. Simmer for 5 minutes and sauce your pasta while it is still warm. Add the pine nuts! Enjoy.

• The Lebanese style spaghetti is like most pastas, best tastes when it is just made hot off the stove; but it is still a good candidate for reheating lefteovers.

Lebanese Style Meat Spaghetti with Pine Nuts and Tomato Sauce

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Prep: 20 minutes minutes

Cook: 9 minutes minutes

Servings 4

Course

MAIN DISHES

Cuisine

Lebanese

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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

 

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• ▢ 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

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

Keyword Beef, lamb, spaghetti

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