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!