Spicy Lamb Ragu with Tunisian Harissa Fettuccine

Serving Size:  4-6
Prep Time:  15 Minutes
Cook Time: 35 Minutes
Total Time:  50 Minutes


1 lb. Pappardelle’s Tunisian Harissa Fettuccine
1 Tbsp. extra-virgin olive oil
1 lb. ground lamb
1 tsp. each: cumin, coriander, fennel seed
1-1/2 tsp. smoked paprika
1 tsp. salt, plus more to taste
1 tsp. pepper, plus more to taste
1 yellow onion, chopped
2 cloves garlic, minced
2 Tbsp. fresh thyme leaves
1 tsp. harissa paste
2 Tbsp. tomato paste
2 cups beef broth
1 cup crushed tomatoes
1/2 head broccoli rabe, chopped
Fresh mint, for garnish
Fresh basil, for garnish
Grated Parmesan Cheese, for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Add olive oil to a large skillet over medium-high heat. Add lamb and season with salt & pepper. Cook, breaking up the lamb with a wooden spoon, until browned, about 10 minutes. Drain fat out of the pan.
  3. Add cumin, coriander, fennel seeds, smoked paprika, 1 tsp. salt, 1 tsp. pepper and stir to combine with the lamb. Add the onion, garlic and thyme. Cook, stirring frequently, until onion is softened, about 3 minutes. 
  4. Add harissa paste and tomato paste. Stir until incorporated and cook for 1 minute.
  5. Add beef broth, crushed tomatoes and broccoli rabe. Stir again until combined. 
  6. Cover the skillet and let cook until broccoli rabe is fork tender, about 5 minutes.
  7. Add the cooked pasta to the skillet, stir to combine, and heat through.
  8. Divide the pasta into serving dishes. Garnish with mint, basil and Parmesan cheese. Serve and enjoy!