moroccan beef ragu sauce

moroccan beef ragu sauce

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Here’s the salad I served this Moroccan beef ragu sauce and pasta with. Mediterranean Celery and Olives. It was the perfect match, at least in my palate option, with the warm spicy ragu. This salad offered a crunchy crisp juicy salty and sweet contrast. My small dinner party guests agreed, so that’s why I’m sharing this with you!

This Moroccan Beef Ragu Sauce simmers to a kind of thick sauce with tender chunks of meat. Don’t compromise on the cut of beef. You want it to be tender, and either a New York strip or ribeye offer this feature for this recipe. Now, I love warm and spicy, so that’s why I used 3 teaspoons of harissa. However, if you’re unsure, just scale back a teaspoon or two, and you can always add back in! Be prepared to serve up adventure to your guests with this global meal!

xoxo ~peace & adventurous palates~ ally

PS: I’m thinking this would work in a slow cooker. Go ahead, be adventurous, and please let me know if you do it that way & how it worked for you! I love to hear from you!

In a large heavy pot over medium high heat, put the oil, meat and pan sear about 3 minutes turning and browning, Mix together in a small bowl the harissa, cumin, Italian seasoning, garlic, and two paprikas. Sprinkle on the meat and toss and turn. Add the tomatoes. Fill the can about half way with water, rinse and pour into the pot. Bring to a boil. Then cover with a lid askew (to let steam escape), reduce heat to medium and cook about 30 minutes. Reduce heat to medium low, add the marinara and bay leaves and cook another 45-60 minutes. Stir occassionally. Reduce heat to low. Remove bay leaves. Add Parmesan, parsley, mint, basil and blend. Let the ragu simmer until you're ready to serve (loosely covered). Serve on your favorite pasta!

moroccan beef ragu sauce

Yield: 4-6 folks!

Ingredients

  • 1 ½ to 2 lbs.NYstrip (or ribeye) steak, cut into 1-2" inch cubes
  • 3 Tbl. canola oil
  • 1 tsp. sea salt
  • 3 tsp. harissa
  • 1 tsp. cumin
  • 1 tsp. Italian seasoning
  • 1 Tbl. minced dried garlic
  • 1 tsp. paprika
  • 1 tsp. smoked hot paprika
  • 1 (28 oz.) can Italian tomatoes
  • 1 (28 oz. jar) marinara (store bought)
  • 2-4 bay leaves
  • 1 cup grated Parmesan reggiano
  • 1/2 cup flat parsley, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • 1/4 cup fresh basil, roughly chopped
  • Garnish: parsley, basil and mint mixture (optional)

Instructions

  • In a large heavy pot over medium high heat, put the oil, meat and pan sear about 3 minutes turning and browning, Mix together in a small bowl the harissa, cumin, Italian seasoning, garlic, and two paprikas. Sprinkle on the meat and toss and turn.
  • Add the tomatoes. Fill the can about half way with water, rinse and pour into the pot. Bring to a boil. Then cover with a lid askew (to let steam escape), reduce heat to medium and cook about 30 minutes. Reduce heat to medium low, add the marinara and bay leaves and cook another 45-60 minutes. Stir occassionally.
  • Reduce heat to low. Remove bay leaves. Add Parmesan, parsley, mint, basil and blend. Let the ragu simmer until you're ready to serve (loosely covered). Serve on your favorite pasta!
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In a large heavy pot over medium high heat, put the oil, meat and pan sear about 3 minutes turning and browning, Mix together in a small bowl the harissa, cumin, Italian seasoning, garlic, and two paprikas. Sprinkle on the meat and toss and turn. Add the tomatoes. Fill the can about half way with water, rinse and pour into the pot. Bring to a boil. Then cover with a lid askew (to let steam escape), reduce heat to medium and cook about 30 minutes. Reduce heat to medium low, add the marinara and bay leaves and cook another 45-60 minutes. Stir occassionally. Reduce heat to low. Remove bay leaves. Add Parmesan, parsley, mint, basil and blend. Let the ragu simmer until you're ready to serve (loosely covered). Serve on your favorite pasta!

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