Chop up the onion in larger squares, chop up the garlic clove annnnnd that’s pretty much all you are going to chop up for dinner :D
This is also a good time to boil 2 liters of water in a pot to cook the spaghetti. (Sorry, no photos here! There was a slight mishap in my kitchen today) Once the water is boiling, add 1/2 TBSP salt and drop the spaghetti into the boiling water. Turn the heat down a notch so that the water doesn’t boil over and cook the spaghetti until slightly undercooked. We will cook them through or make them al dente a little later into the recipe. While the spaghetti is getting cooked, we will deal with the meat gravy.
Grab a large skillet, with a deeper bottom. Turn the heat on medium-high, melt the butter or the clarified butter. Place onions on top of the melted butter and slightly cook it down, for about a minute. Add the ground beef and break it down with a spatula. Mix in the chopped garlic, add 1 tsp of salt, 1/2 tsp black pepper and 1 tsp of cumin. Mix everything well and let the mixture cook while stirring occasionally. If you feel like you need to turn the heat down a bit, do so. Once the onions start caramelizing and the beef is browning, add 1/2 cup of water into the skillet, cover the skillet, turn the heat down to low and simmer the mixture for 5 minutes.
The timing of spaghetti cooking and gravy frying should coincide. Turn the heat off from under the spaghetti and bring the pot next to the meat mixture. Using a pair of tongues fish out the slightly undercooked spaghetti and place it in the skillet with meat.
Grab a ladle and pour 2 cups of water from under the spaghetti on to the meat mixture.
Mix everything very well. Cover the lid of the skillet, turn the heat down to medium-low and let the spaghetti rest for 4-5 minutes. If you need more water in there, feel free to add a little more. That’s the best kind of water to cook everything in.