Entree: Tunisia – Sahel Coast – مكرونة ➤ Makrouna (Tunisian pasta simmered in a spiced tomato-and-lamb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 12 oz (340 g) macaroni or short pasta (penne/ziti)
- 1 lb (454 g) ground lamb
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 tbsp (15 ml) harissa (adjust to heat preference)
- 1/2 cup (120 ml) water or low-sodium chicken/vegetable stock
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) granulated sugar
- 1/2 cup (75 g) pitted black olives, halved
- 2 large hard-boiled eggs (approx. 100 g total), quartered
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package directions. Reserve 1/2 cup (120 ml) pasta cooking water, drain pasta, and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more.
3. Add the ground lamb and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
4. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, harissa, water or stock, cumin, coriander, paprika, and sugar. Bring to a simmer, reduce heat to medium-low, and cook 10–15 minutes until slightly thickened. Season with salt and pepper.
5. Add the cooked pasta to the sauce and toss to combine, adding reserved pasta water a little at a time if the sauce needs loosening.
6. Stir in half the olives and most of the parsley. Transfer to a serving dish and garnish with remaining olives, quartered hard-boiled eggs, and remaining parsley. Serve hot.