How To Make Somali Spaghetti Sauce
Ground beef, tomatoes, potatoes, and carrots are combined for a tangy, rich in spices, and loaded Somali-style spaghetti sauce!
Place the cilantro and garlic in a food processor, then pulse until finely chopped.
Toast the cumin seeds in a small pot over low heat for 2 to 3 minutes until fragrant.
Allow to cool for 5 minutes, then grind into a powder.
Transfer the ground cumin to a small bowl. Add the Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make the seasoning mix.
Heat the oil in a large pot over medium heat. Add the ground beef, then cook and stir for about 5 minutes until browned. Stir in ½ of the seasoning mix. Add the onion, then cook and stir for about 5 minutes until softened.
Add the potato and carrots. Cook, covered, stirring occasionally for about 5 minutes until slightly softened.
Stir the tomatoes into the pot and bring sauce to a boil. Reduce the heat to medium-low, stir in cilantro-garlic mixture and the remaining seasoning mix.
Simmer, stirring occasionally, for 30 to 40 minutes until flavors combine. Thin the sauce with water if it seems too thick.
Bring a large pot of lightly salted water to a boil. Cook the 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
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