Somali Meat Sauce with Pasta (Suugo Suqaar)
By Annie PetitoPublished on October 10, 2026
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Xawaash
2½ tablespoons ground cumin1 tablespoon ground coriander2¼ teaspoons pepper2¼ teaspoons ground turmeric1½ teaspoons ground cinnamon¾ teaspoon ground cloves¾ teaspoon ground cardamomSuugo
2 tablespoons extra-virgin olive oil1 red onion, chopped fine1 green bell pepper, stemmed, seeded, and cut into ¼-inch pieces1 carrot, peeled and cut into ¼-inch pieces4 garlic cloves, minced1½ teaspoons table salt, divided, plus salt for cooking pasta1 pound 85 percent lean ground beef3 tablespoons Xawaash2 tablespoons tomato paste1 (28-ounce) can crushed tomatoes1 pound spaghetti½ cup chopped fresh cilantro4–6 ripe but firm bananas, peeledLime wedges (optional)Before You Begin
Xawaash (pronounced “HA-wash”) is a seasoning mix that features in many Somali dishes, adding warm, earthy flavor to stews, rice dishes, and pasta sauces. The amount in this recipe is enough for two batches of suugo; you can also use the remaining blend on vegetables or rice, or as a dry rub on meat. You can use any type of pasta. Bananas that have just turned yellow and/or have a few brown speckles are best here; fruit that is too ripe will be too soft and taste overly sweet. You can slice the bananas for serving or leave them whole.
Instructions
- Combine 2½ tablespoons ground cumin, 1 tablespoon ground coriander, 2¼ teaspoons pepper, 2¼ teaspoons ground turmeric, 1½ teaspoons ground cinnamon, ¾ teaspoon ground cloves, and ¾ teaspoon ground cardamom in small bowl. Measure out 3 tablespoons for suugo; reserve remaining spice mix for other use. (Xawaash can be stored at room temperature for up to 3 months.)
- Heat 2 tablespoons extra-virgin olive oil in large saucepan over medium heat until shimmering. Add 1 finely chopped red onion; 1 green bell pepper, seeded and cut into ¼-inch pieces; 1 carrot, peeled and cut into ¼-inch pieces; 4 minced garlic cloves; and ½ teaspoon table salt and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add 1 pound ground beef and cook, using wooden spoon to break meat into pieces no larger than ¼ inch, until beef has just lost its raw pink color, 4 to 6 minutes. Add xawaash and remaining 1 teaspoon salt and cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until well incorporated, about 1 minute. Stir in 1 can crushed tomatoes and bring to simmer. Adjust heat to maintain simmer and cook, uncovered, and stirring occasionally, until sauce thickens so that spatula dragged through bottom of pot leaves trail, 30 to 35 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add 1 pound spaghetti and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return to pot. Serve meat sauce over pasta. Garnish with ½ cup chopped fresh cilantro, and serve with 4–6 peeled ripe but firm bananas and lime wedges, if using.
for the xawaash
for the suugo
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our own take on Somalia’s beloved meat sauce, we start by softening finely chopped red onion, green bell pepper, carrots, and garlic in oil before adding ground beef, breaking it up so it’s extra fine. When the meat is no longer pink, we stir in a few tablespoons of our homemade Xawaash Spice Mix, a warm, earthy blend that gives suugo suqaar its distinct flavor, along with tomato paste for more savory backbone. We then add crushed tomatoes and simmer the sauce uncovered so it can thicken and reduce, which gives it a rich, cohesive consistency. We serve the suugo as is traditional: over spaghetti with fresh cilantro sprinkled on top and lime wedges and banana slices alongside; the sweet starchiness of the banana balances the savory, spiced sauce.
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