This is a take on Ethiopian style pasta and the star of this dish is the Ethiopian spice - Berbere. I remember as a young girl going over my friends house and trying her mom's Ethiopian pasta for the first time! The Berbere spice is unmatched - definitely add this recipe into your pasta rotation!
1 Medium Onion (Small Chop)
3 TBSP of Olive Oil
8 Cloves of Garlic (Minced)
15 Cherry Tomatoes (Small Chop)
1/2 lb of Ground Beef
3 TBSP of Berbere Spice (or 1 if you prefer less spiciness)
1 TBSP of Garlic Powder
1 Tsp of Red Pepper Flakes
1 Tsp of Salt
1 Tsp of Pepper
2 TBSP of Tomato Paste
1 TBSP of Granulated Sugar
1 (28 oz) Can of Peeled Tomatoes
1/2 lb of Spaghetti
Heat olive oil on medium-low in a pot. Add onions and cook until almost caramelized (about 20 minutes continuously stirring). Afterward, add garlic, tomatoes and beef. When the beef is cooked through, add all of the spices. Lastly, add the can of tomatoes. Stir until everything is combined. Bring sauce to a boil, and then reduce to simmer and cook for 1 hour. Be sure to stir every 10 minutes to avoid the sauce sticking to the pan.
Cook pasta to your desired bite and serve with feta and fresh parsley on top!