Lumache Harissa-Spiced Australian Lamb Sugo, Fava Beans, Labneh

Method

For the Spiced Australian Lamb Sugo:
Add onion, carrots, celery, and garlic to a food processor; grind into a fine paste. In a
heavy-bottom pot over medium flame, cook lamb until browned. Season with salt and pepper.
Add processed vegetables and cook until fragrant, approximately 5 minutes. Add crushed
tomatoes and reduce heat to low. Simmer 1 to 2 hours or until the liquid has reduced by half.
Remove from heat and stir in harissa paste. Reserve.

For the Harissa Lumache:
In the mixing compartment of a pasta extruder set with a lumache die, combine all ingredients.
Mix for 5 to 10 minutes or until the mixture resembles wet sand. Switch to the extrude setting,
cutting every 5 seconds to achieve desired length. Cover and set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Add 2 cups Harissa Lumache, and cook until al dente. In a
shallow pot over medium heat, add fava beans, 2 cups Spiced Australian Lamb Sugo, and
enough water to loosen. Heat until the sauce boils and the fava beans are cooked through. Add
cooked Harissa Lumache and toss until the pasta is coated in the Spiced Australian Lamb Sugo.
Transfer to a serving plate. Pipe a small dollop of labneh on top, then garnish with a sprinkle of
Aleppo pepper and mint