Somali Spaghetti Sauce


Somali Spaghetti Sauce


  • 2 Tbs chopped fresh cilantro
  • 4 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp Himalayan pink salt
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt-free seasoning blend 
  • ½ tsp ground black pepper
  • ¼ cup olive oil
  • 1 lb lean ground beef
  • 1 onion, diced
  • 1 large potato, peeled and cubed
  • 2 carrots, diced
  • 2 (14 oz) cans diced tomatoes
  • 2 Tbs water, or to taste (Optional)
  • 1 (16 oz) pkg angel hair pasta


  1. Place cilantro and garlic in a food processor; pulse until finely chopped.
  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.
  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.
  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.
  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.
  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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