Somali Spaghetti Sauce recipe
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Ingredients
- 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 1 (16 ounce) package angel hair pasta
Nutrition Info
- 545.6 caloriescarbohydrate: 63.9 gcholesterol: 49.6 mgfat: 20.6 gfiber: 6.9 gprotein: 25.7 gsaturatedFat: 4.9 gservingSize: -sodium: 818.2 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Somali Spaghetti Sauce
Directions
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Place cilantro and garlic in a food processor, pulse until finely chopped.
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.
Transfer ground cumin to a small bowl. Add Himalayan pink salt, turmeric, paprika, Italian seasoning, seasoning blend, and black pepper to make seasoning mix.
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.
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.
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.