Makaroni Sabz ba Goosht (ماکارونی سبز با گوشت) — Persian Green Macaroni with Savory Meat Sauce

• 400 gGreen macaroni (spinach pasta) (Short tubes or penne-style works best)
• 12 gSalt (For pasta water)
• 15 mlVegetable oil (Neutral oil such as sunflower or canola)
• 200 gOnion (Finely diced)
• 350 gGround beef or lamb (80–85% lean for best flavor)
• 1 tspBlack pepper (Freshly ground)
• 300 mlTomato juice (Unsweetened)
• 20 gParsley (Finely chopped)
• 60 gButter (Divided)
• 120 gGruyère cheese (Coarsely grated)
• 120 mlPasta cooking water (Reserved from boiling the pasta)

Instructions

1. 1

   Bring a large pot of water to a rolling boil, then add 12 g salt and stir until dissolved. Add the green macaroni and cook until just al dente, about 1–2 minutes less than the package suggests, so it stays firm under the sauce.

2. 2

   Before draining, reserve 120 ml of the pasta cooking water to help emulsify the butter and sauce later. Drain the pasta well and set it aside, then return the empty pot to low heat to dry for 30 seconds so the pasta won’t get watery.

3. 3

   While the pasta cooks, heat 15 ml vegetable oil in a skillet over medium heat and add the diced onion. Cook for 8–10 minutes, stirring often, until the onion is soft and lightly golden because that sweetness balances the tomato.

4. 4

   Add the ground meat to the onions and break it up with a spatula into small crumbles. Cook for 6–8 minutes until no pink remains and the meat begins to brown, then stir in 6 g salt and 1 tsp black pepper to season the base thoroughly.

5. 5

   Pour in the tomato juice and scrape the bottom of the pan to dissolve any browned bits into the sauce. Simmer uncovered for 10–12 minutes until the sauce thickens to a spoon-coating consistency, then stir in the chopped parsley and cook 1 minute more to keep it bright.

6. 6

   Add 40 g butter to the warm pasta pot and let it melt over low heat, then add the drained macaroni and toss until glossy. Add 60–120 ml reserved pasta water gradually while tossing, so the butter turns into a light emulsion that coats every noodle.

7. 7

   Turn off the heat and fold in 80 g of the grated Gruyère so it melts into the pasta without becoming oily. Taste the pasta and adjust with an additional 1 g salt if needed, because the cheese and sauce salinity can vary.

8. 8

   Plate the buttery green macaroni and spoon the hot meat sauce generously over the top. Finish with the remaining 40 g Gruyère and dot with the remaining 20 g butter so it melts into the sauce, then serve immediately while the aromas are at their peak.