Paleo Lamb Ragu Sauce
Dive into the hearty flavors of Paleo Lamb Ragu Sauce, a rich and comforting dish that combines tender ground lamb with a medley of aromatic vegetables and herbs. This recipe seamlessly blends nutritious ingredients like onions, carrots, celery, and garlic with robust crushed tomatoes and a splash of savory broth for depth. Simmered low and slow to achieve the perfect thickness, this ragu is enhanced with fragrant oregano, thyme, and bay leaf, creating layers of irresistible flavor. It's finished with fresh basil for a vibrant touch, making it ideal for serving over zucchini noodles, spaghetti squash, or as a gluten-free, grain-free stew. Perfect for a paleo or whole foods diet, this lamb ragu is a wholesome, crowd-pleasing meal that satisfies comfort food cravings while adhering to clean eating principles.
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Recipe Information
Ingredients
- 1 pound ground lamb
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken or beef broth
- 2 tablespoons fresh basil leaves, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery to the pot and sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground lamb. Cook the lamb while breaking it up with a wooden spoon until browned, about 8-10 minutes.
Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried thyme, bay leaf, salt, and black pepper.
Add the chicken or beef broth, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it gently simmer for 1 hour, stirring occasionally.
Remove the lid and let the ragu simmer for an additional 15 minutes to thicken. Stir occasionally.
Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
Stir in the freshly chopped basil leaves before serving.
Serve the Paleo Lamb Ragu Sauce over zucchini noodles, spaghetti squash, or simply enjoy it as a rich stew.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5699 mg | 248% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 47.2 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 450 mg | 35% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 5260 mg | 112% | |
*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.
