Select a non-stick pot that's big enough to cook the pasta and meat in, without a lot of extra room. The pot should ideally be about two thirds full.
Place the remaining 2 tablespoons of oil in the pot, and decoratively cover the bottom of the pot with some of the slightly rinsed pasta. I make spirals out of of 4-5 strands of pasta each, covering the bottom of the pot with as many spirals as necessary.
Add 1/3 of the remaining pasta, followed by 1/3 of the meat sauce. Continue alternating until all the pasta and meat sauce has been placed in the pot.
Wrap the lid with a clean towel and place on top of the pot. This will allow the pasta to steam.
Allow the pasta to steam over a medium-low heat for 40 minutes.
Once the pasta is cooked, cautiously and swiftly invert the pasta out of the pot onto a large serving platter.
Serve with a side of Torshi, Persian pickled vegetables.