Step 1: Prepare the Meat Sauce

Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.

Sauté Vegetables: Add the diced onions and green bell pepper to the skillet. Cook for about 8–10 minutes, stirring occasionally, until the vegetables soften.

Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

Brown the Meat: Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spatula as it cooks.

Season: Sprinkle in the xawaash spice mix, salt, and black pepper. Stir well to combine.

Add Tomatoes: Pour in the diced tomatoes and tomato paste. Mix everything together and bring to a boil.

Simmer: Reduce heat to low and let the sauce simmer for about 30 minutes, stirring occasionally until it thickens and the flavors meld together. If the sauce becomes too thick, add a little water as needed.

Adjust Seasoning: Taste and adjust seasoning with sugar, salt, or additional spices if desired.

Step 2: Cook the Pasta

Boil Water: In a large pot, bring water to a boil and add salt.

Cook Spaghetti: Add spaghetti to boiling water and cook according to package instructions until al dente (usually about 8–10 minutes).

Drain: Once cooked, drain the pasta in a colander but do not rinse; this helps the sauce adhere better.

Step 3: Serve

Plate the Dish: Serve the hot spaghetti topped with generous amounts of meat sauce.

Garnish: Sprinkle fresh chopped cilantro over the top for added flavor.

Add Bananas: Serve each plate with a banana on the side—this is traditional in Somali cuisine!

Optional Lime Juice: Squeeze lime juice over the dish for an extra burst of flavor if desired.