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Somali Spaghetti Sauce

 Somali Spaghetti Sauce

This is the Somali style spaghetti sauce with my own small turn. We do this once a week at our house (my daughter longs for it!). I hope you enjoy as much as we!


2 tablespoons chopped fresh cilantro

4 cloves garlic

1 teaspoon cumin seeds

1 teaspoon Himalayan pink salt

1 teaspoon ground turmeric

1 teaspoon paprika

1 teaspoon Italian seasoning

1 teaspoon salt-free seasoning blend (such as Mrs. Dash®)

½ teaspoon ground black pepper

¼ cup olive oil

1 pound lean ground beef

1 onion, diced

1 large potato, peeled and cubed

2 carrots, diced

2 (14 ounce) cans diced tomatoes

2 tablespoons water, or to taste (Optional)

1 (16 ounce) package angel hair pasta


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.

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