This is Somali-style spaghetti sauce with my own little twist. We make this once a week in our house (my daughter craves it!). I hope you enjoy this as much as we do!
Preparation Time
25 mins
Cooking Time
59 mins
Total Time
1 hr 24 mins
Calories
546 Calories
Recipe Instructions
Step 1
Place cilantro and garlic in a food processor; pulse until finely chopped.
Step 2
Toast cumin seeds in a small pot over low heat until fragrant, 2 to 3 minutes. Allow to cool, 5 minutes. Grind into a powder.
Step 3
Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make seasoning mix.
Step 4
Heat oil in a large pot over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in 1/2 of the seasoning mix. Add onion; cook and stir until softened, about 5 minutes. Add potato and carrots. Cook, covered, stirring occasionally, until slightly softened, about 5 minutes.
Step 5
Stir tomatoes into the pot and bring sauce to a boil. Reduce heat to medium-low; stir in cilantro-garlic mixture and remaining 1/2 of the seasoning mix. Simmer, stirring occasionally, until flavors combine, 30 to 40 minutes. Thin sauce with water if it seems too thick.
Step 6
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain. Serve sauce over pasta.
Ingredients
½ teaspoon ground black pepper
1 pound lean ground beef
¼ cup olive oil
1 teaspoon paprika
2 carrots, diced
1 onion, diced
1 teaspoon Italian seasoning
4 cloves garlic
2 tablespoons chopped fresh cilantro
1 (16 ounce) package angel hair pasta
1 teaspoon ground turmeric
1 teaspoon cumin seeds
1 large potato, peeled and cubed
2 (14 ounce) cans diced tomatoes
1 teaspoon salt-free seasoning blend (such as Mrs. Dash®)
