Whole30 Lamb Ragu
Savor the rich, hearty flavors of this Whole30 Lamb Ragu—a wholesome twist on a classic Italian favorite that's both nutrient-dense and diet-friendly. Featuring tender ground lamb simmered in a vibrant tomato-based sauce infused with fresh thyme, garlic, and a touch of red wine vinegar for depth, this ragu pairs perfectly with a bed of zucchini noodles for a low-carb, gluten-free alternative to traditional pasta. With a colorful base of finely chopped vegetables and a garnish of fresh basil, this recipe delivers bold flavors and an elegant presentation worthy of any dinner table. Ready in just over an hour, it’s an ideal option for meal prep or busy weeknights, offering a satisfying, Whole30-approved dish your family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 medium yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 24 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 4 cups zucchini noodles
- 0.25 cup fresh basil, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes.
Remove the lamb with a slotted spoon and set aside on a plate.
In the same skillet, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 8 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Return the browned lamb to the skillet and stir in the crushed tomatoes, tomato paste, and red wine vinegar.
Add the fresh thyme, salt, black pepper, and bay leaf. Stir to combine.
Reduce the heat to low and let the mixture simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens.
Remove the bay leaf and discard.
Adjust seasoning as needed with additional salt and pepper.
While the ragu is simmering, prepare the zucchini noodles by either spiralizing them or buying pre-cut, and briefly sautéing them in a separate pan just until tender, about 2-3 minutes.
Serve the lamb ragu over the zucchini noodles and garnish with fresh chopped basil.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 48.9 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 540 mg | 42% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 5657 mg | 120% | |
*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.
