Original Recipe: One pot pasta with spicy harissa beef
1/4 c. finely chopped celeriac or celeriac pulp
1/2 c. finely chopped carrot or carrot pulp
1 c. finely chopped onion
8 garlic cloves, minced
2 T. EVOO plus additional for serving
1 pound ground beef
18oz jar diced tomatoes (or 1 quart home canned)
12oz jar organic roasted red peppers (or 1/2 pint frozen)
2 T. harissa plus additional for serving
3 t. ground cumin
2 t. ground coriander
2 t. paprika
Opt (the original recipe didn't call for these but since I cut back on the harissa I added them to ramp up the Moroccan flavor):
- 1/2 t. ground fennel
- 1/4 t. ground caraway
- 1/4 t. dried moroccan mint
- 1/8 t. ground anise
- 1/8 t. ground allspice
- Pinch freshly grated nutmeg
12 oz elbows or other short pasta (I used Tresomega Quinoa-Rice-Amaranth elbows)
3 scallions, chopped
1 T. minced mint leaves (I used frozen)
Heat a large skillet over medium-high. Add the EVOO and ground beef and saute until it's well browned and sticking to the bottom of the pan, 10-12 minutes. Season with salt.
Add the celeriac, carrot, onion and garlic. Cook until softened, about 8-10 minutes. Season with salt.
As the vegetables cook, drain the roasted red peppers. Puree them and the diced tomatoes in a blender or food processor until smooth. Set aside.
Add the harissa and spices to the skillet and cook for 1-2 minutes. Add the tomato-roasted red pepper puree, the broth, and the dry pasta.
Bring to a boil, reduce heat to medium, make sure the pasta is submerged, cover the pan and cook for 10 minutes. Stir to prevent sticking, replace the lid, and cook for another 5-10 minutes until the pasta is cooked.
Serve drizzled with additional EVOO, and topped with the scallions and mint. Offer additional harissa for those who like super spicy!