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Description
To replicate the fragrant and earthy flavors of merguez, a traditional North African sausage, this recipe calls for browning ground beef with plenty of fennel, cumin and coriander seeds, paprika and dried mint. Stirring in a jar of marinara results in a hearty, satisfying sauce much like classic Bolognese but with an added layer of warm, aromatic spices. If using store-bought merguez (which is often made with lamb and can be spicy depending on your tolerance), remember to remove the casing. Ribbon-like pasta shapes like linguine, spaghetti or tagliatelle work best with the sauce, but feel free to use what’s on hand.
Ingredients
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1tablespoon fennel seeds 1tablespoon cumin seeds 1tablespoon coriander seeds 5tablespoons olive oil 1pound ground beef, at least 20-percent fat 3garlic cloves, grated 2tablespoons finely chopped fresh cilantro 2 ½tablespoons sweet paprika 1tablespoon granulated sugar 1tablespoon dried mint Fine sea salt Ground black pepper 5cups coarsely chopped kale leaves 2cups store-bought or homemade marinara sauce 1pound dry linguine Grated or shredded Parmesan for serving
Directions
Toast the fennel, cumin and coriander seeds in a dry frying pan over medium for about 3 minutes or until fragrant; transfer to a plate to cool. Pour seeds into a spice (or coffee) grinder or mortar to finely grind the seeds. Set aside until ready to use. You can prepare this mixture in advance and keep it in a container for up to 7 days. Heat the oil in a large pot over medium-high. Add the beef, ground fennel, cumin and coriander mixture, garlic, cilantro, paprika, sugar, mint, 1 1/4 teaspoons salt and 1/4 teaspoon pepper. Cook, breaking up the meat with a wooden spoon, for about 7 minutes or until it is no longer pink. Add the kale and 3 tablespoons of water. Cook, stirring to combine, for about 5 minutes or until the kale begins to soften. Add the marinara and leave to cook for about 10 minutes, stirring occasionally and reducing heat if sauce begins to boil. Meanwhile, cook the pasta: Place a large pot of water over high heat, add 1 tablespoon salt and bring to a boil. Cook the pasta until almost al dente, reserving 1 cup of cooking water, and drain. Pour the pasta into the sauce pot. Stir to combine, adding a couple tablespoons of cooking water at a time until the sauce nicely coats the pasta. Remove from heat, taste and season with salt and serve, with Parmesan on side, right away.
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