Serves 4

Ingredients

3 tablespoons extra-virgin olive oil or canola oil

2 garlic cloves, minced

1 small green bell pepper, stemmed, seeded, and finely chopped

1 small red onion, finely chopped

1 pound ground beef

3 tablespoons Xawaash Spice Mix

1 teaspoon kosher salt, plus more as needed

2 tablespoons tomato paste

One 28-ounce can diced tomatoes, with their juices

Cooked spaghetti (or whatever shape pasta you like) and coarsely chopped cilantro, for serving.

Method

Place the oil in a large skillet set over medium-high heat. Once the oil is hot, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Add the beef, Xawaash, and salt and cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes.

Add the tomato paste and diced tomatoes (and their juices). Fill the tomato can halfway with water and add it to the pot. Stir well to combine, being sure to scrape up any bits stuck to the bottom of the skillet. Increase the heat to high and bring the sauce to a boil, then decrease the heat to

low and simmer, stirring occasionally as the sauce cooks, for 30 minutes. Season the sauce to taste with salt. Serve hot over cooked spaghetti, with the cilantro sprinkled on top. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).