Spaghetti with Lamb and Harissa Meat Sauce

Print Recipe

Spaghetti with Lamb and Harissa Meat Sauce


  • 1 box Cappello’s Spaghetti
  • 2 tablespoons cooking oil
  • 1/2 onion small diced
  • 2 cloves garlic, minced
  • 3/4 pound ground lamb
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup harissa
  • 1 1/2 cups crushed tomatoes
  • 1 teaspoon salt
  • grated Parmesan


  • In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and then the lamb. Cook until the meat is no longer pink, breaking it up as you go.
  • Stir in the cumin, harissa and crushed tomatoes, and salt. Cover and simmer for 15 minutes. Taste and season to your liking.
  • Add the package of frozen Spaghetti to 3-4 quarts of boiling water. Stir to separate strands. Cook for approximately 90 seconds.
  • Drain the pasta and plate immediately; top with sauce and Parmesan.

Kids Can Do

  • Stir the sauce
  • Plate the noodles and top with sauce
  • Sprinkle the cheese