Baasto (Somali Pasta)

Bring a large pot of salted water to a boil. Optionally, add a splash of oil to help keep the pasta from sticking. Add the spaghetti and cook until al dente, according to the package instructions. Once cooked, drain the pasta and set it aside while you prepare the sauce.

In a large skillet or saucepan, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion and sauté for about 5–7 minutes until it becomes soft and golden. Stir in the minced garlic and cook for 1 more minute, just until fragrant.

Sprinkle in the cumin, coriander, turmeric, and cinnamon. Stir well and let the spices toast in the oil and onion mixture for about 30 seconds. Then, add the chopped tomatoes and cook until they begin to break down and release their juices.

Stir in the tomato paste and mix thoroughly. Pour in the water or broth, stirring until the sauce is smooth. Reduce the heat and let it simmer for 10–15 minutes to allow the flavors to come together. Add salt, pepper, and a pinch of sugar to balance the acidity if needed.

If using pre-cooked beef suqaar, ground beef, or lamb, add it to the sauce and stir to combine. Let it simmer in the sauce for about 5 more minutes to absorb the flavor.

Add the cooked spaghetti to the sauce and gently toss until all the noodles are evenly coated. Cook for another minute or two to warm everything through. Serve hot, optionally garnished with chopped cilantro and accompanied by sliced ripe banana on the side for a traditional Somali touch.