Bolognese with Harissa Sauce
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped shallots
- 3 garlic cloves, chopped
- 1 teaspoon red pepper flakes
- 1 cup chopped shiitake mushrooms
- 1 pound ground lamb
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup harissa sauce
- 1/2 cup white wine
- 1 teaspoon lemon zest
- 4 ounces goat cheese
Directions
- Heat olive oil in a medium pot over medium heat.
- Add shallots and garlic and cook until fragrant and softened, about 2–3 minutes.
- Stir in red pepper flakes and chopped shiitake mushrooms. Cook for another 2–3 minutes.
- Add ground lamb, breaking it into small pieces as it cooks. Cook until browned through. Drain excess fat if needed.
- Add black pepper, tomato paste, and harissa. Stir well to combine. Reduce heat to low and cook for 10 minutes.
- Stir in white wine, lemon zest, and goat cheese. Continue cooking over low heat for 3–5 minutes, until the sauce is rich and fully combined.
- Serve warm over pasta or spaghetti squash.
Thrive Tips
- Use mild harissa for a balanced warmth or spicy harissa if you want more heat.
- Spaghetti squash makes a great lower-carb alternative to pasta.
- For extra protein, try serving this with a high-protein pasta such as Brami rigatoni.
- A little lemon zest at the end helps brighten the richness of the lamb and goat cheese.
Serving Ideas
This sauce pairs beautifully with rigatoni, pappardelle, or spaghetti squash. Finish with fresh herbs, extra goat cheese, or a drizzle of olive oil before serving.
Why We Love This Recipe
- Brings Mediterranean and North African flavor together in one comforting dish
- Uses harissa to add depth and warmth without needing a long ingredient list
- Works with both traditional pasta and lighter vegetable-based swaps
- Rich, hearty, and elevated enough for a weeknight dinner or casual entertaining
