Ultimate Spaghetti Bolognese

Put water with 2-3 tablespoons of salt in a pot to boil using tap water.

Meanwhile, in a skillet, add the minced beef and let it sauté for 2 minutes. When it starts to brown, add half a cup of olive oil. Let it sizzle for 2 minutes.

Then, add the finely chopped onions to the meat and sauté. Now, add the chopped garlic to the skillet, mix well and sauté for a couple of minutes.

Time for the spices. Add the turmeric, Turkish Aleppo pepper, black pepper, chilli flakes, salt, and dried oregano. Mix them well till they incorporate with the meat. Now, add the tomato puree and the Turkish sweet pepper paste. Mix for another minute.

Add one cup of water. After a light boil, add the pomegranate molasses and mix it with the meat sauce. Let it simmer for 2 minutes, then add the single cream and mix it well. Now, let it simmer at low heat for 15-20 minutes till all the flavors marinate together. The meat sauce is now ready, so set it aside.

Now, the water in the pot has come to a boil. It is time to cook the spaghetti. Let it cook for one minute less than the time required on the package.

Drain the pasta and keep the water for later use. Wash the spaghetti with cold water so it stops cooking and you prevent it from being sticky.

Now, mix the spaghetti and the meat sauce together. While mixing, add around 1/2 cup of pasta water to get that loose shiny, not watery texture.

Top it with some parmesan and serve it with your favorite salad. What a mouthwatering dish!