Dairy-Free Lamb Ragu Sauce
Indulge in the rich, hearty flavors of Dairy-Free Lamb Ragu Sauce, a delicious twist on the classic Italian favorite. This comforting recipe showcases tender, slow-simmered diced lamb shoulder combined with a medley of aromatic vegetables, including onions, carrots, celery, and garlic, all brought together with the deep, robust notes of red wine and crushed tomatoes. Enhanced with fresh thyme, a hint of tomato paste, and a bay leaf for added depth, this sauce is dairy-free yet irresistibly creamy and full-bodied. Perfectly suited for pairing with gluten-free pasta or vegetable noodles, it’s an ideal choice for those seeking a satisfying meal without dairy. Ready in just over two hours, this six-serving masterpiece is a must-try for your next dinner gathering or cozy night in.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lamb shoulder, diced
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium-high heat.
Add the diced lamb and brown on all sides for about 5-7 minutes. Remove the lamb and set aside.
In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are soft and the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until slightly reduced.
Return the browned lamb to the pot and add the crushed tomatoes, tomato paste, bay leaf, and thyme sprigs.
Season with salt and ground black pepper, and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally, ensuring the sauce doesn't stick to the bottom.
After simmering, remove the bay leaf and thyme sprigs. Taste and adjust seasoning if necessary.
If the sauce is too thick, feel free to thin it out with a bit of water or additional wine.
Before serving, sprinkle with freshly chopped parsley for garnish.
Serve hot over your choice of dairy-free pasta or vegetable noodles.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.2 g | 173% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3873 mg | 168% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 48.4 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5732 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
