Spaghetti with Berbere-Spiced Meat Sauce

Ingredients

Here are the following ingredients:

Berbere Spice Blend

• ¼ cup (60 mL) mild paprika
• ¼ cup (60 mL) smoked paprika
• 4 tsp (20 mL) ground cardamom
• 4 tsp (20 mL) ground cinnamon
• 4 tsp (20 mL) ground coriander
• 4 tsp (20 mL) ground fenugreek seed
• 4 tsp (20 mL) ground ginger
• 2 tsp (10 mL) ground allspice
• 2 tsp (10 mL) ground cloves
• 2 tsp (10 mL) freshly ground black pepper
• 1½ tsp (7 mL) hot pepper flakes
• ¾ tsp (4 mL) freshly ground nutmeg

Berbere Meat Sauce

• 2 tbsp (30 mL) canola oil
• 3 lb (1.5 kg) Ground Beef (Medium)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) minced ginger
• 12 fl oz (375 mL) white wine
• ¾ cup (175 mL) tomato paste
• 3 cups (750 mL) canned diced tomatoes
• 3 cups (750 mL) tomato passata

Service

• 4 lb (2 kg) spaghetti, blanched
• 1 lb (500 g) ricotta, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh parsley
• Good quality olive oil
• Freshly cracked black pepper

Preparation

1. Berbere Spice Blend: Mix mild paprika with smoked paprika, cardamom, cinnamon, coriander, fenugreek, ground ginger, allspice, cloves, black pepper, hot pepper flakes and nutmeg. Store in an airtight container for up to 1 month.
2. Berbere Meat Sauce: Heat oil in large saucepan set over medium-high heat. Cook beef until browned. Drain off fat.
3. In the same saucepan set over medium heat, add onion, garlic, salt and ginger. Cook until onion is softened. Stir in Berbere Spice Blend. Cook until fragrant and beef is well coated.
4. Pour in wine; simmer until almost evaporated. Stir in tomato paste; cook for 3 to 4 minutes or until deep red.
5. Pour in 4 cups (1 L) water, diced tomatoes and passata; bring to a boil. Simmer, covered, for 1½ to 2 hours or until flavourful and sauce has thickened. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.

Service

1. Add 1 cup (250 mL) Berbere Meat Sauce to skillet; bring to a boil. Add splash of water to loosen, if needed. Add 1½ cups (375 mL) blanched spaghetti.
2. Cook, tossing often, until heated through and sauce clings to pasta.
3. Plate spaghetti and top with 2 tbsp (30 mL) ricotta. Garnish with 1 tbsp (15 mL) parsley. Drizzle with olive oil and sprinkle with freshly cracked black pepper.  

Beef Cuts