Ethiopia x Italy
Berbere beef pasta al sugo
An Italian sauce that met berbere and never looked back.
60 minTime
35 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original759kcalsame
35 gproteinsame
7 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Cook the onions in a dry heavy pan on medium low heat for 10 minutes, stirring often.
- 2Add the niter kibbeh and cook 5 minutes more on medium heat.
- 3Add the garlic, ginger and berbere and fry 2 minutes on medium heat.
- 4Add the beef on high heat and cook 8 minutes, breaking it up.
- 5Add the tomato puree, water and salt. Simmer on low heat for 25 minutes.
- 6Boil the spaghetti in salted water at a rolling boil as the packet says. Toss with the sauce and a splash of pasta water.
- 7Serve topped with crumbled cottage cheese, green chilli and parsley.
Serve it like this
Twirl the spaghetti into a tall nest in a warm bowl, spoon extra sauce on top and crumble the cheese over in a little heap with green chilli and parsley.
