Low Fat Lamb Ragu Sauce
Savor the rich, comforting flavors of this **Low Fat Lamb Ragu Sauce**, a lighter twist on a classic Italian favorite. Crafted with lean lamb mince and a vibrant medley of vegetables, this hearty dish boasts layers of taste from garlic, red wine, tomato paste, and aromatic herbs like oregano and basil. Despite its decadent profile, this ragu keeps things light with minimal oil and lean protein, making it perfect for health-conscious cooks. Slow-simmered to perfection, the sauce develops a deep, robust flavor that pairs beautifully with pasta or creamy polenta, while fresh parsley adds a bright, finishing touch. Whether you're meal prepping or enjoying a leisurely dinner, this easy-to-make lamb ragu will elevate your table with its wholesome ingredients and comforting charm.
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Recipe Information
Ingredients
- 500 grams lean lamb mince
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 300 milliliters beef stock
- 100 milliliters red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large saucepan over medium heat.
Add the chopped onion, carrot, and celery and cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean lamb mince to the pan, breaking it up with a spoon. Cook until browned all over.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly.
Pour in the red wine and let it simmer for 3-4 minutes until reduced by half.
Add the canned diced tomatoes, beef stock, bay leaf, oregano, basil, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook gently for 45 minutes, stirring occasionally.
Remove the lid and cook for an additional 15 minutes, allowing the sauce to thicken.
Remove the bay leaf, adjust seasoning if needed, and stir in the fresh parsley.
Serve over your choice of pasta or polenta and enjoy!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 25.2 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3368 mg | 72% | |
*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.
