Heart-Healthy Lamb Ragu Sauce
Indulge in the robust flavors of this Heart-Healthy Lamb Ragu Sauce, a lighter twist on the traditional Italian favorite. Made with lean ground lamb, aromatic herbs like rosemary and thyme, and a medley of wholesome vegetables, this dish delivers rich flavor while staying mindful of your nutrition goals. Simmered low and slow with red wine, low-sodium crushed tomatoes, and broth, the ragu develops a deep, savory profile that pairs beautifully with whole grain pasta or quinoa. Finished with a burst of fresh basil and parsley, this comforting sauce is perfect for a balanced meal that doesn't compromise on taste. Ideal for family dinners or meal prep, this recipe guarantees both satisfaction and heart-healthy eating in every bite.
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Recipe Information
Ingredients
- 500 grams lean ground lamb
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely diced
- 2 stalks celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 800 grams canned crushed tomatoes, low sodium
- 125 milliliters red wine
- 250 milliliters low sodium chicken or vegetable broth
- 1 leaf bay leaf
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onions, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 7-8 minutes.
Add the minced garlic and cook for another 1-2 minutes, until the garlic is fragrant.
Increase the heat to medium-high and add the ground lamb to the pot. Cook until the lamb is browned, about 6-7 minutes, breaking up the meat with a wooden spoon as it cooks.
Pour in the red wine and let it simmer for about 3-4 minutes to allow the alcohol to evaporate and the flavors to meld.
Stir in the crushed tomatoes and broth. Add the bay leaf, thyme, rosemary, salt, black pepper, and red pepper flakes (if using).
Bring the sauce to a gentle simmer, reduce the heat to low, and cover the pot. Allow the ragu to simmer for at least 60 minutes, stirring occasionally.
After an hour, remove the lid and let the ragu simmer uncovered for an additional 15-20 minutes to thicken. Taste and adjust seasoning if necessary.
Remove the bay leaf and stir in the fresh basil and parsley just before serving.
Serve hot over whole grain pasta, quinoa, or a bed of steamed veggies for a heart-healthy meal.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 43.9 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5211 mg | 111% | |
*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.
