Slow-Cooked Spicy Harissa Lamb Ragu with Penne

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Serving: 6 entree portions

INGREDIENTS

Sauce

  • 1 (14.5oz) can diced tomatoes
  • 1 (12oz) jar water-packed roasted red peppers, drained
  • 1 Tbsp Olive oil
  • 15 oz ground lamb
  • 1.5 tsp kosher salt
  • .25 tsp fresh ground black pepper
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 medium carrot, chopped
  • 6 garlic cloves, chopped
  • 2 Tbsp Harissa
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • .5 tsp crushed red pepper flakes

Pasta

  • Kosher salt
  • 1 lb box of penne
  • 2 Tbsp chopped fresh mint
  • Freshly grated parmesan cheese for serving

INSTRUCTIONS

For the sauce: In blender puree the tomatoes & roasted peppers

Heat the large nonstick skillet over medium-high heat. Add the oil and lamb, season with salt & pepper and cook, using a wooden spoon to break up the meat into small pieces as it browns, 3-4 min. Add the onion, celery carrot and garlic and cook, stirring, until the vegetables are soft, 8-10 mins. Add the harissa, coriander, cumin, and paprika, and cook, stirring, 1 more minute. Transfer to a slow cooker along with the tomato-pepper puree and the pepper flakes.

Cover and cook on high for 4 hours.

Make the pasta 2 minutes shy of what the box says for al dente. Drain and add the sauce from the slow cooker. Increase heat to medium and stir until hot, about 1 min. Garnish with mint and cheese.