Sorry but not sorry

By Cooking With Ayeh · 50 min

Ingredients

Instructions

1. Chop the mushrooms, carrots, celery, onion and garlic into small cubes.
2. Heat 1 tablespoon of olive oil in a large skillet, add the mushrooms and sauté over high heat. Once browned, season with salt and pepper and set aside. (If not vegan or vegetarian, ground meat can replace the mushrooms.)
3. In the same pan, add another tablespoon of olive oil with the onion, celery and carrots. Season with salt and pepper and sauté over medium-high heat until the onions are translucent.
4. Add the garlic and turmeric and sauté for 2 minutes. Add the tomato paste with another tablespoon of oil and fry for about 5 minutes until it turns a rich dark color.
5. Add the passata, 2 cups of water, oregano and advieh (or 1/4 teaspoon each of cinnamon and nutmeg). Return the mushrooms, season with salt and pepper, and simmer covered over low-medium heat for 30 minutes.
6. Add the lentils and simmer for 15 minutes, adding more water if the sauce gets too thick. Taste and adjust the seasoning.
7. Cook the spaghetti, broken in half, in heavily salted boiling water in a non-stick pot until al dente. Drain and rinse under water.
8. Add 1 1/2 tablespoons of oil to the same pot. If using, stir 1/4 teaspoon ground saffron into the warm oil.
9. Spread a layer of about one-third of the pasta over the bottom of the pot and press lightly to level it. Spoon 2 to 3 ladles of sauce over it.
10. Repeat layering pasta and sauce until all the pasta is used, finishing with a layer of sauce.
11. Wrap a clean towel around the pot lid, cover, and simmer on the lowest heat for 45 minutes.
12. For the last 3 to 5 minutes, raise the heat to medium to crisp the base. Remove the lid, place a large dish over the pot, flip it upside down, and slowly lift off the pot to reveal the crispy base.
13. Cut the crispy base into pieces and serve evenly.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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