Slow-simmered sauce makes for an aromatic house, and lick-your-plate-clean yumminess.
Perfect rainy night fare
This deeply flavorful, ancient recipe has been satisfying appetites since the Ottoman empire in Northern Africa during the 16th century. Traditionally a vegetarian dish, I added lamb for extra protein and richness.
Serves 5 to 6, prep time is about 20 minutes, simmer this hearty sauce for at least 40 minutes after prep while enjoying a glass of wine.
1lb ground lamb, reserve 1 tablespoon lamb fat after sauteeing
1/2 sweet yellow onion, sliced thin in rounds (I used a mandolin)
1/2 sweet onion, diced, reserved on side
2 tablespoons balsamic vinegar
5 cups loose fresh baby spinach
4 garlic cloves, minced with a garlic press
2 tablespoons olive oil
1 24 oz jar pasata tomato sauce
1 14.5 oz jar fire roasted diced tomatoes
2 teaspoons Celtic mineral salt or Sea Salt
4 tablespoons freshly ground pepper
3 teaspoons garam masala spice
1 tablespoon Calabrian chilis in oil
1 teaspoon smoked paprika
4 -5 eggs
1 cup pearl couscous, cooked, drained
You will need:
In a small 1.5 qt pasta pot, fill with water, bring to a boil and cook pearl cous cous for about 8 minutes (following package instructions is best practice), use a fine mesh strainer to drain water. Add 1 tablespoon olive oil and stir gently, put aside in a small bowl.
Slice 1/2 onion in rounds with mandolin on cutting board
In large sauce pan, 1 tablespoons olive oil and 2 tablespoons balsamic vinegar on medium heat, add sliced 1/2 onion and saute until caramelized, 5 to 8 minutes. Add the passata sauce, diced tomatoes, minced garlic, Calabrian chilies and turn heat down to a simmer on lowest setting.
With a knife, dice the remaining 1/2 of the onion and set aside
In a medium fry pan, place the ground lamb, break up with a spatula and saute with 3 tablespoons garam masala, 3 tablespoons ground pepper, 2 teaspoons salt on medium heat, for approximately 5 to 8 minutes until cooked through. Drain meat, saving 1 tablespoon fat. Add ground lamb mixture to simmering tomato sauce and stir well. Simmer for at least 40 minutes.
Pour the 1 tablespoon of lamb fat over the couscous and stir in with 1 teaspoon smoked paprika and one tablespoon ground pepper, set aside.
When you are about 10 minutes out from serving (you can let the tomato sauce simmer as long as you like - this is the perfect dinner to make if you have family or friends who are late!) add in the fresh spinach and stir well until spinach starts to wilt and is covered by sauce. Break 4 to 5 eggs on top, evenly so they retain their individuality. Cover pot and cook eggs to your liking - they are best runny!
To serve, use large shallow bowls: Spoon in couscous, and cover with tomato sauce and lamb mixture - make sure you include one of the runny eggs in each serving. My family devoured this and licked the plates clean - and asked for it again the following night.
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