Espageti Italyaei (اسپاگتی ایتالیایی) — Persian-Style Baked Spaghetti with Beef Ragu

• 14 ozSpaghetti (dry)
• 12.5 cupWater (For boiling)
• 18 gSalt (For pasta water (about 1.5 tsp fine salt))
• 8.8 ozOnion (Finely diced (about 1 large))
• 5.3 ozBell pepper (Small dice (about 1 large))
• 3 tbspVegetable oil (3 tbsp)
• 1⅛ lbGround beef (85–90% lean)
• 2⅛ cupTomato sauce (Plain tomato sauce/passata)
• 1 tspBlack pepper (Freshly ground)
• 8.8 ozMozzarella cheese (Shredded, low-moisture for best melt)

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and set a rack in the middle. Lightly grease a 23×33 cm (9×13 in) baking dish with 10 ml oil so the pasta releases cleanly after baking.

2. 2

   Bring 3000 ml water to a rolling boil in a large pot, then add 18 g salt. Add the spaghetti and stir for 30 seconds so strands do not clump, then boil until just shy of al dente, about 1–2 minutes less than the package time.

3. 3

   Drain the spaghetti well and let it sit in the colander for 2 minutes to steam off excess water. This matters because watery pasta can dilute the ragu and prevent the baked layers from setting.

4. 4

   While the pasta cooks, heat 45 ml oil in a large skillet over medium heat. Add the diced onion and sauté for 8–10 minutes until softened and lightly golden, because this sweetness is a signature of Iranian-style pasta sauces.

5. 5

   Add the diced bell pepper and cook for 4–5 minutes until it softens and becomes fragrant. Keep stirring so the vegetables cook evenly and do not scorch on the bottom of the pan.

6. 6

   Add the ground beef and break it up with a wooden spoon into small crumbles. Cook for 8–10 minutes until no pink remains and the meat begins to brown, then tilt the pan and spoon off excess rendered fat if it looks greasy.

7. 7

   Stir in the tomato sauce, 120 ml water, 6 g salt, and 1 tsp black pepper. Simmer uncovered for 12–15 minutes, stirring every few minutes, until the ragu is thick and glossy and no longer tastes raw or watery.

8. 8

   Taste the ragu and adjust consistency rather than adding extra salt, aiming for a spoonable sauce that coats pasta without pooling. If it is too thick, add 30–60 ml water and simmer 2 minutes; if too thin, simmer 3–5 minutes longer.

9. 9

   Assemble the casserole by spreading about one-third of the spaghetti in the greased dish and pressing it lightly into an even layer. Spoon about half of the ragu over it, then sprinkle 80 g mozzarella to create a melty middle layer.

10. 10

    Add the remaining spaghetti and level the top, then spread the remaining ragu evenly to the edges. Finish with the remaining 170 g mozzarella so the surface browns in spots and forms the classic stretchy topping.

11. 11

    Cover the dish tightly with foil and bake for 20 minutes so the pasta heats through and the layers meld. Remove the foil and bake 12–15 minutes more until the cheese is fully melted and lightly browned on top.

12. 12

    Rest the baked spaghetti for 10 minutes before slicing, which helps the layers set and keeps servings neat. Serve warm, and if you want a crisper top, broil for 1–2 minutes at the end while watching closely.