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Browned Spaghetti with Ground Beef

If you're looking for a simple and tasty dish that's easy to make, then you've come to the right place. Behold, the browned spaghetti :)

It took me a while to think of a name for it in English, because I know it as "macaron m7amas", which by the way is in Arabic (precisely, Algerian dialect).

Browned Spaghetti with Ground Beef
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1 (16oz) box of thin spaghetti (I always use Ronzoni)
2 tablespoons of vegetable oil (for boiling spaghetti)
3 teaspoons salt (for boiling spaghetti)

½ pound ground beef
1 medium onion, chopped
½ teaspoon salt 
1/8 teaspoon cinnamon
½ teaspoon black pepper
3 tablespoons of vegetable oil
1/2 cup water
In a medium saucepan, break the spaghetti into four pieces. On medium heat, using a wooden spoon, lightly flip the spaghetti on both sides over and over again. This is done so that you evenly brown the spaghetti. If you don’t keep your eye on the spaghetti and keep flipping it, you’ll end up with a bottom layer of blackened spaghetti and non-browned spaghetti on top.

You should try to brown the spaghetti as uniformly as possible, but don’t worry if some of the pieces don’t get brown or if some of the pieces are too brown. It’s fine.

After browning the spaghetti, leave it aside in a dish and prepare the ground beef. Put the ground beef in a saucepan along with the chopped onion, salt, cinnamon, and black pepper. Add the oil and sauté for about 10-12 minutes, or until the beef is browned.
Then add 1/2 cup of water, and cook for 35 minutes on medium-low heat.

While the beef is cooking, fill a large saucepan with water. Add salt and oil, and bring the water to a boil. When the water boils, add the browned spaghetti. It usually takes about 45 minutes for the spaghetti to cook (which is longer than non-browned spaghetti by the way).

When the spaghetti is done, drain it. Then pour it into the saucepan with the beef and mix together until well combined.

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