Somali Spaghetti Sauce Recipe

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.