Harissa Ragu

Spice up your life/sauce.

Ingredients:

1 (28-ounce) can crushed tomatoes, preferably fire-roasted

1 (12-ounce) can roasted red peppers, drained

1/4 cup harissa paste

3 tablespoons olive oil

2 medium yellow onions, finely chopped

6 garlic cloves, thinly sliced

Kosher salt

1 pound lean ground beef

3 fresh oregano sprigs

3 fresh thyme sprigs

Directions:

1. In a blender, combine the canned tomatoes, drained red peppers, and harissa and purée until smooth.

2. In a medium Dutch oven or pot, heat the olive oil over medium-high heat. Add the onions and garlic with a heavy pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, 8 to 10 minutes. Add the beef with another pinch of salt and cook, using a wooden spoon to break up the beef into small pieces, until the meat is no longer pink, 5 to 6 minutes.

3. Stir in the tomato mixture and season with another heavy pinch of salt. Tie the oregano and thyme with butcher’s twine and nestle in the sauce. Bring to a simmer and cook, covered and adjusting heat to maintain a simmer, for 1 hour. Remove and discarded the herbs, then taste and adjust the seasoning with salt. Cook 1 pound of your favorite dried pasta (I used pappardelle) to toss with.