Serves 6

Ingredients:

• For the Sauce:
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stick, finely diced (optional)
• 750g lamb mince (~1.65 lbs / 26 oz)
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• ½ tsp ground allspice
• 1 tsp smoked paprika
• 1 tbsp harissa paste (adjust to taste)
• 2 tbsp tomato paste
• 400g canned chopped tomatoes (14 oz can)
• 250ml lamb or beef stock (~1 cup)
• 1 tbsp honey or 2 tsp brown sugar
• 1 tbsp balsamic vinegar
• 60g chopped dates (~⅓ cup / about 6 medjool dates, pitted and chopped)
• 2 tbsp unsalted butter (added at the end)
• Salt & black pepper, to taste
• Handful of fresh coriander or parsley, chopped (~¼ cup)
• Optional Extras:
• 100g green or black olives, sliced (~3.5 oz / ½ cup)
• Zest of 1 lemon
• For the Pasta:
• 500–600g dried spaghetti (~1.1 to 1.3 lbs)
• Salted water, for boiling
• To Serve:
• 6 tbsp thick Greek yogurt (1 tbsp per serving)
• 3 tbsp pine nuts, toasted (for garnish)
• Extra chopped parsley or coriander
• Optional: lemon wedges for squeezing

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Instructions:

1. 

Toast the Pine Nuts

(optional but recommended)

In a dry pan over medium heat, toast 3 tbsp pine nuts for 2–3 minutes, shaking occasionally, until golden and fragrant. Set aside for garnish.

2. 

Sauté Aromatics

Heat olive oil in a large pan over medium heat.

Add onion, carrot, and celery. Cook for 8–10 minutes until soft and golden.

3. 

Add Garlic & Spices

Add garlic, cumin, cinnamon, coriander, allspice, and paprika.

Cook for 1–2 minutes until fragrant.

4. 

Brown the Lamb

Add the lamb mince. Cook for 6–8 minutes, breaking it up with a spoon, until browned.

5. 

Build the Sauce

Stir in tomato paste and harissa. Cook for 2 minutes.

Add chopped tomatoes, stock, balsamic vinegar, honey (or sugar), and dates.

Season with salt and pepper.

Add olives and lemon zest, if using.

6. 

Simmer

Simmer the sauce uncovered over low heat for 30–40 minutes, stirring occasionally, until thickened and rich.

7. 

Finish the Sauce

Stir in butter until melted and glossy.

Add chopped parsley or coriander. Adjust seasoning to taste.

8. 

Cook the Pasta

Boil spaghetti in salted water according to package instructions.

Drain and toss with a little olive oil to prevent sticking.

9. 

Serve

Top cooked spaghetti with Moroccan Bolognese.

Garnish each plate with:

• A dollop of Greek yogurt
• A sprinkle of toasted pine nuts
• Fresh herbs
• Optional: squeeze of lemon juice