High Protein Lamb Ragu
Indulge in the rich, savory delight of High Protein Lamb Ragu, a hearty recipe that combines tender ground lamb with a medley of aromatic vegetables, robust red wine, and luscious crushed tomatoes. This slow-simmered dish is infused with fragrant thyme and bay leaves, creating a deeply flavorful sauce that's perfect for cozy family dinners or entertaining guests. Featuring high-quality protein from lamb and wholesome ingredients like carrots, celery, and garlic, this comforting ragu is as nutritious as it is satisfying. Ready in just under two hours, every spoonful offers a perfect balance of earthy, sweet, and tangy notes. Serve it over your favorite pasta or polenta, and don't forget a sprinkle of Parmesan cheese for a gourmet finish. Perfect for meal prep, this recipe is ideal for those seeking a hearty, protein-packed meal that’s big on flavor.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground lamb
- 1 large Yellow onion, finely chopped
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 28 ounces Canned crushed tomatoes
- 2 Bay leaves
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated (optional for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
Remove the lamb with a slotted spoon and set aside, leaving the fat in the pot.
Add the chopped onion, diced carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste, stirring to combine, and cook for 2 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Return the browned lamb to the pot along with the crushed tomatoes, bay leaves, fresh thyme, salt, and pepper.
Reduce the heat to low and let the ragu simmer uncovered for approximately 60 minutes, stirring occasionally, until the sauce is thick and flavors are well developed.
Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if necessary.
Serve the lamb ragu hot, optionally topped with grated Parmesan cheese for an extra layer of flavor.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 7104 mg | 309% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 52.2 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1779 mg | 137% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5838 mg | 124% | |
*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.
