Ingredients
For the Pasta
- 1 LB elbow macaroni
- Water and salt, for boiling
For the Meat Sauce
- 2 tablespoons olive oil
- 1 onion or shallot, finely chopped
- 3 garlic cloves, minced
- 1 LB ground beef or lamb
- 2 tablespoons tomato paste
- 1 can tomato sauce or crushed tomatoes
- Optional 1 tomato, chopped
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice or Syrian 7 spices
- ½ teaspoon paprika (optional)
- ¼ cup chopped parsley (for garnish, optional)
Optional Topping (for Baked Version)
- ½ cup shredded mozzarella cheese
Method
- Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until al dente tender but still with a little bite. Drain well and toss with a drizzle of olive oil to keep the pasta from sticking. Set aside while you prepare the sauce.
- In a large skillet, warm the olive oil over medium heat. Add the onion and sauté until soft and golden, about 5 minutes. Stir in the garlic and cook briefly until fragrant.
- Add the ground beef (or lamb) and cook, breaking it apart with a wooden spoon, until it is well browned and no longer pink. Stir in the chopped tomato, tomato paste, and tomato sauce.
- Season with salt, black pepper, cinnamon, allspice, and paprika, if using. Reduce the heat and let the sauce simmer gently for 10 to 15 minutes, until it thickens and the flavors meld beautifully.
- Add the cooked macaroni to the pan and toss until every piece is coated in the rich, spiced sauce. Taste and adjust the seasoning if needed.
- If you’d like to make a baked version, preheat the oven to 180°C (350°F).
- Spread half of the pasta mixture in a lightly greased baking dish. Sprinkle half of the mozzarella. Add the remaining pasta and top with the rest of the sauce or cheese.
- Bake for 20–25 minutes, until the top is golden and bubbling at the edges.
- Sprinkle with fresh parsley before serving. This dish pairs beautifully with a crisp green salad or a side of cool, creamy yogurt.
Notes
- For a spicier twist, stir in a pinch of chili flakes or a spoonful of harissa.
- Add a dash of cardamom or baharat spice mix for a deeper, more aromatic flavor.
- Leftovers taste even better the next day!