Mediterranean Diet Lamb Ragu Sauce
Immerse yourself in the vibrant flavors of the Mediterranean with this Mediterranean Diet Lamb Ragu Sauce—a hearty and aromatic dish that combines lean ground lamb with a medley of fresh vegetables, red wine, and warming spices like cinnamon and rosemary. Simmered to perfection over 90 minutes, this rich and tangy tomato-based sauce is infused with the essence of olive oil and fresh herbs, creating a depth of flavor that pairs beautifully with whole-grain pasta, roasted vegetables, or as a foundation for a Mediterranean-style grain bowl. Nutrient-conscious and satisfying, this recipe highlights wholesome ingredients like low-sodium broth and fresh parsley, making it a delicious and healthful option for any occasion. Ideal for meal prepping or serving at a family dinner, this lamb ragu is a modern take on traditional Mediterranean cuisine that's sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 pound lean ground lamb
- 0.5 cup red wine
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon fresh rosemary, finely chopped
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté until the vegetables are soft and the onion is translucent, about 8 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground lamb. Cook, breaking it apart with a wooden spoon, until it's browned and cooked through, about 10 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
Add the crushed tomatoes, tomato paste, chicken or vegetable broth, bay leaf, rosemary, cinnamon, salt, and black pepper to the pot.
Stir well, bring the mixture to a gentle simmer, and then reduce the heat to low.
Cover the pot partially and let the ragu simmer for about 60 minutes, stirring occasionally, until the sauce is thickened and flavors have melded together.
Remove the bay leaf from the sauce. Adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley before serving over your choice of whole grain pasta, roasted vegetables, or as a sauce base for a Mediterranean-style grain bowl.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3961 mg | 172% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 48.6 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 5178 mg | 110% | |
*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.
