How To Make Somali Spaghetti Sauce
Ground beef, tomatoes, potatoes, and carrots are combined for a tangy and loaded Somali-style spaghetti sauce that’s also rich in spices.
Place cilantro and garlic in a food processor; pulse until finely chopped.
Toast cumin seeds in a small pot over low heat for 2 to 3 minutes until fragrant. Allow to cool for 5 minutes. Grind into a powder.
Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make the seasoning mix.
Heat oil in a large pot over medium heat. Add ground beef; cook and stir for about 5 minutes until browned. Stir in ½ of the seasoning mix. Add onion; cook and stir for about 5 minutes until softened.
Add potato and carrots. Cook, covered, stirring occasionally for about 5 minutes until slightly softened.
Stir tomatoes into the pot and bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining seasoning mix. Simmer, stirring occasionally, for 30 to 40 minutes until flavors combine.
Thin sauce with water if it seems too thick.
Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, stirring occasionally for 4 to 5 minutes until tender yet firm to the bite. Drain.
Serve sauce over pasta and enjoy.
- Calories: 636.70kcal
- Fat: 25.71g
- Saturated Fat: 7.27g
- Trans Fat: 0.89g
- Monounsaturated Fat: 13.48g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 75.42g
- Fiber: 5.96g
- Sugar: 6.18g
- Protein: 25.44g
- Cholesterol: 53.68mg
- Sodium: 465.92mg
- Calcium: 70.77mg
- Potassium: 924.81mg
- Iron: 4.21mg
- Vitamin A: 212.08µg
- Vitamin C: 24.78mg