Low Sodium Lamb Ragu
Savor the rich, comforting flavors of this Low Sodium Lamb Ragu, a heartwarming dish perfect for cozy meals without the extra salt. Featuring tender chunks of lamb shoulder slow-simmered in a robust blend of low-sodium crushed tomatoes, red wine, and aromatic herbs like rosemary and thyme, this ragu is loaded with depth and complexity. Freshly chopped onion, carrot, celery, and garlic form a flavorful base, while a splash of chicken stock keeps the sauce perfectly balanced. Ideal for serving over pasta or creamy polenta, this dish is finished with a sprinkle of fresh basil and optional Parmesan for a truly gourmet touch. With a reduced sodium content and plenty of natural flavor, this lamb ragu is a healthier take on a classic Italian favorite. Perfect for meal prepping or special gatherings, it’s a recipe that delivers pure comfort in every bite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Lamb shoulder, cut into 1-inch cubes
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 2 Celery stalks, finely chopped
- 4 Garlic cloves, minced
- 28 ounces Canned low-sodium crushed tomatoes
- 1 cup Low-sodium chicken stock
- 1 cup Red wine
- 1 Bay leaf
- 1 Rosemary sprig
- 2 Thyme sprigs
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil, chopped, for garnish
- 0.5 cup Freshly grated Parmesan cheese, optional
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the lamb cubes in batches, avoiding overcrowding, and brown them on all sides. Remove the browned lamb and set aside.
In the same pot, add the chopped onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, low-sodium chicken stock, and red wine, scraping up any browned bits from the bottom of the pot.
Return the browned lamb to the pot and add the bay leaf, rosemary, and thyme sprigs.
Season with black pepper, stirring to mix evenly.
Bring the mixture to a simmer, then reduce the heat to low.
Cover partially and let the ragu simmer gently for about 2.5 to 3 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally, adding more broth or water if needed to prevent the ragu from drying out.
Once cooked, remove the bay leaf, rosemary, and thyme sprigs.
Serve the lamb ragu over your choice of pasta or polenta, garnished with fresh basil and Parmesan cheese if desired.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 2559 mg | 111% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 36.9 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1751 mg | 135% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4116 mg | 88% | |
*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.
