Low Sodium Lamb Ragu Sauce
Indulge in the hearty and flavorful goodness of this Low Sodium Lamb Ragu Sauce, a perfect choice for those seeking comfort food without overloading on salt. Featuring tender ground lamb and a medley of finely chopped vegetables like onion, carrot, and celery, this sauce is simmered to perfection with no-salt-added crushed tomatoes, low sodium broth, and a splash of robust red wine. The blend of dried oregano, thyme, and a fragrant bay leaf adds depth to the dish while fresh parsley brightens every bite. Ideal for serving over pasta or creamy polenta, this slow-cooked masterpiece delivers rich, savory flavor and is finished with freshly grated Parmesan for a touch of indulgence. With minimal preparation time and a focus on mindful seasoning, this lamb ragu is a satisfying, health-conscious twist on classic Italian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground lamb
- 1 large yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup red wine
- 28 ounces canned no-salt-added crushed tomatoes
- 1 cup low sodium beef or vegetable broth
- 2 tablespoons tomato paste
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.25 cup freshly grated Parmesan cheese, optional
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground lamb, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.
Remove the lamb with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.
Add the chopped onion, carrot, and celery to the pot. Sauté until the vegetables are soft and translucent, about 8-10 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to release any brown bits. Let it simmer for 2-3 minutes until the wine reduces slightly.
Return the lamb to the pot and add the crushed tomatoes, broth, and tomato paste. Stir well to combine.
Add the bay leaf, oregano, thyme, and black pepper. Stir and bring to a gentle simmer.
Reduce the heat to low, cover partially, and let the sauce simmer for about 90 minutes, stirring occasionally, until it thickens and flavors meld.
Adjust seasoning if needed, though salt is minimized. Remove the bay leaf before serving.
Serve hot over your choice of pasta or polenta, and garnish with fresh parsley. Sprinkle with Parmesan cheese if desired.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3027 mg | 132% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 45.6 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1080 mg | 83% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5021 mg | 107% | |
*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.
