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PUBLISHED: OCT 7, 2014 ·

MODIFIED: MAY 12, 2020 BY BITA
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spaghetti with beef

marinara
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Clearly this girl loves her pasta, yeah? I

really, really do.

-64% NEW

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Gandang Swak sa Budget
Shopee

I know I’ve posted a lot of pasta dishes

since starting this blog. And it’s because
I eat a lot of pasta dishes! And to all
those people who ban pasta (of all sorts)
from their bellies, I’ll pick up the slack. I
got it. Don’t you worry ‘bout nothin’.

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I love a big bowl of satisfyingly hearty

pasta as much as the next---if not more.
So I’m really happy to share with you my
favorite pasta dish of all time. This is
what I tend to simply call “spaghetti” at
home and I bet many of you do the same
when you’re in fact referring to some
type of meat ragu atop a healthy bowl of
pasta. But since technically “spaghetti”
refers to that cylindrical pasta shape
with which we’re all most familiar, let me
be clear and call this dish what it really
is---spaghetti with beef marinara. You
know, just in case you didn’t read the
title of this blog post before arriving at
this point in the post.

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Now we’ll go off on a bit of a tangent but

trust that we’ll very soon arrive back to
where we began.

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So this blog is a place where I can

organize a collection of thoughts,
photographs, and recipes for my favorite
foods, truly of all time. And these
perhaps one day may serve as an index
for my family, hopefully one day, children
and grandchildren to refer to so that
they can have a good foundation of
recipes from which to take not only said
recipes, but also a bite of their culture,
some inspiration for their own dishes,
lots of love, and most importantly,
health.

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Stepping out of my mother’s kitchen,

she’s provided me with all of that. All the
Persian dishes I make, they’ve sprouted
from within her kitchen. This blog is my
way of preserving her amazingly
delicious and healthy Persian dishes as
the origin of my own food journey, and
adding to that my food and cooking
experiences as a Persian girl, but born
and raised in California.

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So this leads me back to my spaghetti

dish. This is full-flavored food-love right
here. If you are a first-generation
Persian-American like myself, your
mother might cook her spaghetti the
way she cooks her Persian rice. And with
that, you get spaghetti tahdig to boot---
crispy rice at the bottom of the pot, and
in this instance, crispy spaghetti at the
bottom of the pot. I love that she does it
and it’s actually quite tasty like that, but
for pasta, in my own kitchen I prefer to
make it Italian-style. That’s the beauty of
being a first-generation Persian in the
States. I’m lucky enough to have my
strong and vibrant Persian roots running
through my veins, but they’re
intertwined with the bountiful cultural
surroundings I experience as an
American. Of course, the foods I cook at
home are a direct product of who I am--
-and that’s all of the above. And I love
that.

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As for this dish right here, it’s all heart

with a touch of happy belly, no matter
where it came from. And I love that too.

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I hope you love this dish and don’t worry

much about sticking to the amounts in
the recipe. Like most of my recipes, just
go for what tastes good to you and as
always, err on the side of more. Enjoy it!

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recipe

Print

Spaghetti with Beef

Marinara
Course Main

Prep Time 10 minutes

Cook Time 15 minutes
Total Time 25 minutes

Servings 6
Calories 519kcal
Author Honest and Tasty

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Ingredients
1 lb lean ground beef
1 large onion grated
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon turmeric powder
1 teaspoon paprika
½ teaspoon red chili flakes or to
taste
1 tablespoon dried basil
Plenty of sea salt and black pepper
or to taste
1 whole head of garlic all cloves
peeled and chopped into large
chunks
6 oz tomato paste 1 small can
32 oz your favorite marinara sauce 1
jar
16 oz dried spaghetti 1 package
Grated/shaved parmesan cheese to
taste for topping off your bowl
1 bunch fresh basil leaves ripped into
large pieces to top off your bowl

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Instructions
For the Beef Marinara:

In a large nonstick pan with the heat off,

combine beef, grated onion, garlic
powder, onion powder, turmeric powder,
paprika, red chili flakes, dried basil,
black pepper, and plenty of salt (or to
taste). Once all these ingredients are
fully incorporated, turn burner heat to
‘high’. Using a spatula, break up the
beef, mix it around every so often, and
allow it to cook until the beef has
browned and all the liquid has
evaporated. Add the chopped garlic and
saute the beef for a minute or two by
mixing it around the pan with your
spatula. Add all the tomato paste and
mix around to combine. Saute for
another minute. Then add in all the
pasta sauce and stir to combine. Turn
the burner down to medium-low to
simmer.

For the Pasta:

Boil a large pot of water on high. Once

boiling, add a hefty amount of salt (this
is where the pasta can obtain flavor).
Stir around salt and add pasta. Stir
around pasta and cook until al dente
(approximately 7 min). Don’t overcook.
Pasta should have a nice bite to it. Once
cooked, turn off the heat, drain the
pasta and serve in bowls with beef
marinara on top. Finish off with fresh
basil and parmesan. Add extra chili
flakes to your bowl if you want more
heat. Enjoy!

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Nutrition
Calories: 519kcal | Carbohydrates: 74g |
Protein: 28g | Fat: 13g | Saturated Fat: 5g
| Cholesterol: 51mg | Sodium: 1076mg |
Potassium: 1257mg | Fiber: 7g | Sugar:
13g | Vitamin A: 1396IU | Vitamin C: 19mg
| Calcium: 79mg | Iron: 6mg

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