Spiced Harissa Ragù

You can make this sauce with ground beef or lamb (the sodium counts are basically the same). Lamb’s stronger flavor pairs really well with the harissa, so that’s usually my choice. It’s one of those dishes that feels restaurant worthy, even though it’s a breeze to prepare if you’ve made the harissa ahead of time. Don’t skip the dollop of yogurt at the end: it really adds to the dish and cools the spice.