moroccan beef ragu sauce

Ingredients

• 1 ½ to 2 lbs.NYstrip (or ribeye) steak, cut into 1-2" inch cubes
• 3 Tbl. canola oil
• 1 tsp. sea salt
• 3 tsp. harissa
• 1 tsp. cumin
• 1 tsp. Italian seasoning
• 1 Tbl. minced dried garlic
• 1 tsp. paprika
• 1 tsp. smoked hot paprika
• 1 (28 oz.) can Italian tomatoes
• 1 (28 oz. jar) marinara (store bought)
• 2-4 bay leaves
• 1 cup grated Parmesan reggiano
• 1/2 cup flat parsley, roughly chopped
• 1/4 cup fresh mint, roughly chopped
• 1/4 cup fresh basil, roughly chopped
• Garnish: parsley, basil and mint mixture (optional)

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