Somali Beef Spaghetti Sauce

Combine chopped cilantro and minced garlic in a food processor; process until they are finely minced.

Heat cumin seeds in a small saucepan over very low heat until they release their aroma, approximately 2 to 3 minutes. Allow the cumin seeds to cool down completely, then grind them into a fine powder using a spice grinder or mortar and pestle.

Transfer the ground cumin to a small bowl. Mix in Himalayan pink salt, turmeric, paprika, Italian seasoning, a custom blend of spices, and black pepper to create a unique seasoning blend.

Heat oil in a large cooking vessel over medium heat. Add ground beef; cook and stir constantly until it is nicely browned, around 5 minutes. Stir in half of the seasoning blend you created earlier and add diced onion; cook and stir until it is softened, approximately 5 minutes. Add sliced potatoes and carrots to the pot; cook, covered, stirring occasionally until they are slightly tender, about 5 minutes.

Stir in canned tomatoes and bring the sauce to a rolling boil. Reduce heat to low-medium; stir in the chopped cilantro-garlic mixture and the remaining half of the seasoning blend. Simmer, stirring occasionally, until all the flavors have melded together, 30 to 40 minutes. If the sauce seems too thick, thin it out with water.

Bring a large pot of salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until it is tender yet still retains some firmness to the bite, 4 to 5 minutes. Drain and serve the pasta with the sauce spooned over the top.