Pasta be sugo

Name: Pasta be sugo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Ethiopia
Ingredients: 400 g Spaghetti; 300 g Minced beef; 2 Onions; 3 cloves garlic; 1 tbsp Fresh ginger, grated; 2 tbsp Berbere spice; 2 tbsp Tomato paste; 1 can crushed tomatoes (400 g); 1 Green chilli, sliced; 3 tbsp Olive oil; Salt (to taste)

Ethiopia’s take on meat sauce: spaghetti with a slow tomato and beef sugo warmed with berbere spice.

50 min10 prep · 40 cook
EasyDifficulty
600 kcalper serving

Ingredients

4 servings

Spaghetti400 g
Minced beef300 g
Onions2
garlic3 cloves
Fresh ginger, grated1 tbsp
Berbere spice2 tbsp
Tomato paste2 tbsp
crushed tomatoes (400 g)1 can
Green chilli, sliced1
Olive oil3 tbsp
Saltto taste

Missing something? Ingredients with × can be left out.

Steps

1
Cook the finely chopped onions slowly in the oil until deep golden.
2
Add the garlic, ginger and berbere and fry for a minute, then add the beef and brown it.
3
Stir in the tomato paste and crushed tomatoes with a splash of water and salt, and simmer until rich.
4
Cook the spaghetti in salted water until al dente and drain.
5
Toss the pasta with the sauce and serve topped with green chilli.

Tips and questions

Why is pasta eaten in Ethiopia?: It arrived during the Italian occupation in the 1930s and was adapted with local spices like berbere.
Can I freeze the sauce?: Yes, it freezes well for up to 3 months.

Your screen stays on while you cook.

Pasta be sugo

Ingredients

Steps

You may also like