Pollo Paz Spaghetti (Rice Cooker Spaghetti)

1 lb. ground meat
1 onion, large
1 can tomato paste, small
1 package spaghetti
salt, black pepper
1 white potato, small
3 tablespoons shortening

Peel and grate the onion.  Put the shortening in a large frying pan and fry the onion and meat in it for about a half hour until browned.   Add the tomato paste, 2 cups of water, cinnamon and salt and pepper to taste.  Bring to a boil on a high fire, then lower fire to medium and simmer for about a half hour.  Until it has thickened.
While the sauce is cooking, put the spaghetti into a pot half-filled with boiling salted water (1/2 a pot of water with 1 tablespoon of salt).  Cook until tender, about 10 minutes.  Drain.
Peel the potato and thinly slice it in 1/8-inch rounds.  Line the bottom of the rice cooker with the potato slices.
As soon as the sauce is ready layer the spaghetti and sauce on top of the potato slices.  First, a thin layer of spaghetti then a thin layer of sauce.  Continue layering until all of the spaghetti and the meat sauce is used.  End with a layer of sauce.
Cover and cook until the spaghetti and sauce are well steamed and the potatoes have formed a crispy crust, about 45 minutes.   Remove the pot cover and cover the pot with a large dish and flip over.  Serve.


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