Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, then drain.

2. 2

   While the water heats, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

3. 3

   Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

4. 4

   Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.

5. 5

   Stir in the minced garlic, Syrian seven-spice, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.

6. 6

   Add the tomato paste to the meat mixture and stir well, frying the paste for 2 minutes to deepen the flavor.

7. 7

   Pour in the crushed tomatoes and water. Reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.

8. 8

   Add the cooked spaghetti directly into the sauce in the skillet. Toss gently until the pasta is evenly coated and heated through.

9. 9

   Serve hot, garnished with toasted pine nuts and fresh chopped parsley.