Harissa Lamb Ragu

This Harissa Lamb Ragu is all about layering flavours to create a pasta sauce that’s both hearty and deeply satisfying. With smoky harissa, warm spices, and a splash of red wine, it’s got complexity in every bite. This isn’t a one-dimensional ragu—it’s rich, robust, and luxurious, with the optional burrata adding a creamy, decadent finish. Let’s dive into what makes this ragu so special and how you can bring this recipe to life in your own kitchen.

Watch me make it here.

Table of Contents

• Harissa Lamb Ragu: Ingredient Breakdown
• Toasting and Grinding Spices: Unlocking Flavour
• Building the Flavour Base of the Harissa Lamb Ragu
• Adding Smoky Depth to the Lamb Ragu
• Sweet Red Wine: A Touch of Complexity
• Let Time Do The Work
• Choosing the Right Pasta for this Harissa Lamb Ragu
• Harissa Lamb Ragu: Serving Suggestions
• How to Store the Harissa Lamb Ragu
• Final Thoughts
• Love This Harissa Lamb Ragu? You’ll Love These Other Ragu Recipes:

Harissa Lamb Ragu: Ingredient Breakdown

• Fennel Seeds: Adds a subtle anise-like flavour, balancing the richness of the lamb.
• Cumin Seeds: Offers earthy, warm undertones that deepen the sauce’s complexity.
• Coriander Seeds: Lends a citrusy note, brightening the ragu and pairing well with the lamb.
• Extra-Virgin Olive Oil: For cooking and enhancing the richness of the sauce.
• Lamb Mince: The star protein, bringing a robust flavour that holds its own against bold spices.
• Onion: Adds sweetness and a savoury base for the sauce.
• Garlic: Essential for depth; it complements the spices and harissa.
• Harissa Paste: Provides a smoky, spicy punch, setting this ragu apart from a traditional Italian sauce.
• Double Concentrated Tomato Purée: Adds intensity, balancing the acidity of the wine and tinned tomatoes.
• Sweet Red Wine: Adds richness, helping to meld the flavours and reduce into a velvety sauce.
• Crushed Tomatoes: The base of the sauce, contributing acidity and body.
• Lamb Stock: Enhances the depth, bringing out the meatiness of the lamb.
• Sugar (Optional): Just a pinch to mellow out any sharpness from the tomatoes.
• Bay Leaves: Adds a hint of herbal depth.
• Fresh Flat-Leaf Parsley: Adds a fresh, peppery finish, lifting the ragu.

Toasting and Grinding Spices: Unlocking Flavour

Toasting whole spices is a technique that releases oils locked inside each seed, giving the spices a fuller, more aromatic flavour. Here, fennel, cumin, and coriander seeds are toasted before being ground—a step that may seem small but has a huge impact on the depth of the ragu. Once toasted, grind them with a mortar and pestle or spice grinder until they’re powder-fine. These spices form the backbone of the dish, melding into the sauce as it simmers and lending layers of warmth.

Building the Flavour Base of the Harissa Lamb Ragu

The richness of this sauce starts with browning the lamb mince in olive oil. Browning caramelises the natural sugars in the meat, giving it a richer flavour. A potato masher is a surprisingly effective tool here, breaking down the meat and allowing every piece to get a lovely sear. After browning, the lamb is set aside, and the aromatics—onion and garlic—take the stage. Cooking the onion slowly until softened brings out its natural sweetness, adding complexity to the sauce’s base. Adding garlic briefly at the end ensures its flavour remains bright and pungent, ready to mingle with the harissa and tomato purée.

Adding Smoky Depth to the Lamb Ragu

This is where the recipe shifts from a traditional ragu to something bolder. Harissa paste, with its smoky chilli and spice blend, adds both heat and depth. Adding the tomato purée alongside it intensifies the sauce, concentrating the tomatoes’ sweetness and adding a hint of acidity. Cook these together until the purée darkens—a sign that the flavours are marrying and developing that rich, nuanced profile we’re after. This stage is essential for unlocking the bold, complex flavour that defines this ragu.

Sweet Red Wine: A Touch of Complexity

Adding sweet red wine brings both acidity and a hint of sweetness, enhancing the sauce’s depth. Once it hits the pot, let it reduce until it’s nearly evaporated. The reduction process intensifies the wine’s flavour, creating a base with just the right balance of acidity, sweetness, and body to carry the lamb. The wine also helps to deglaze the pan, lifting any browned bits left from the lamb and spices—a crucial step for building flavour.

Let Time Do The Work

Once all components are in the pot—lamb, spices, aromatics, harissa, purée, wine, tomatoes, stock, and bay leaves—the ragu is brought to a gentle simmer. Cover and let it cook slowly, allowing the flavours to deepen as the lamb becomes tender. Stir occasionally to prevent sticking, but otherwise, let time do the work. This slow cooking allows the spices to meld with the lamb and the sauce to thicken, creating a rich, concentrated ragu that clings to pasta beautifully.

Choosing the Right Pasta for this Harissa Lamb Ragu

Selecting the right pasta is key to enjoying this ragu at its best. Opt for shapes with ridges or wide surfaces to help capture the sauce’s texture. Pappardelle, with its wide ribbons, is a classic pairing with rich meat sauces. If you prefer a shorter pasta, rigatoni or fusilli are excellent choices—their grooves help catch every bit of sauce, giving you maximum flavour with each bite.

Harissa Lamb Ragu: Serving Suggestions

A dish this rich can shine even brighter with a few complementary sides. Consider a simple green salad with peppery rocket and a lemony vinaigrette to cut through the ragu’s richness. Crusty bread is another excellent addition, perfect for mopping up any extra sauce left on the plate. A glass of the same sweet red wine you used in the sauce can also tie the meal together beautifully.

How to Store the Harissa Lamb Ragu

This Harissa Lamb Ragu improves over time, making it ideal for batch cooking. Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water or stock to loosen the sauce, as it may thicken in the fridge. If you plan to freeze the ragu, portion it into containers, leaving room at the top to allow for expansion. Thaw overnight in the fridge and reheat on the hob, adding a bit of stock to restore its consistency.

Final Thoughts

Harissa Lamb Ragu is a twist on a classic, combining North African spices with Italian-inspired techniques. Each step, from toasting the spices to reducing the wine, builds flavour, turning this ragu into something special. With its bold, layered taste, it’s a recipe that’s sure to impress. The optional burrata adds a creamy richness, while the pasta captures the sauce’s intensity, making each mouthful satisfying and unforgettable. So grab your favourite pasta, and prepare for a ragu that takes your dinner to a new level.

Love This Harissa Lamb Ragu? You’ll Love These Other Ragu Recipes:

• Spiced Short Rib Ragu: A rich, slow-cooked ragu featuring tender short ribs and warm spices, perfect for a deeply comforting meal with layers of flavour.
• Duck Ragu: An elegant twist on classic ragu, this recipe uses succulent duck for a luxurious, silky sauce balanced with red wine and aromatics.
• Pulled Aubergine (Eggplant) Ragu: A brilliant plant-based alternative, this ragu pairs pulled aubergine with a smoky, spiced tomato sauce that delivers both texture and depth.
• Slow-Cooked Brisket Ragu: This brisket ragu is a hearty, slow-cooked masterpiece with tender, fall-apart meat and a full-bodied sauce ideal for pasta or polenta.
• Classic Ragu Bolognese: A traditional Bolognese that brings out the best in simple ingredients, simmered slowly to build a rich, comforting sauce that’s perfect for any pasta night.