Whole30 Lamb Ragu Sauce
Dive into the rich, savory flavors of this Whole30 Lamb Ragu Sauce, a hearty and wholesome recipe perfect for those following a paleo or Whole30 lifestyle. Made with tender ground lamb, aromatic herbs like rosemary and thyme, and a medley of fresh vegetables, this sauce is slow-simmered to perfection to create a thick, flavor-packed masterpiece. A splash of balsamic vinegar adds a subtle tang, while Whole30-compliant beef broth ensures every bite adheres to your dietary goals. Serve it over spiralized zucchini noodles or creamy mashed cauliflower for a comforting, grain-free meal that’s as nourishing as it is delicious. With just 15 minutes of prep and a simmer that lets the flavors shine, this ragu is the ideal way to upgrade your dinner game while staying on track with your health goals.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground lamb
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth (Whole30 compliant)
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large skillet or Dutch oven, heat the olive oil over medium 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. In the same skillet, add the chopped onion, carrot, and celery. Sauté until the vegetables start to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Return the browned lamb to the skillet. Add the canned diced tomatoes along with the juice, tomato paste, and beef broth. Stir to combine.
Stir in the balsamic vinegar, chopped rosemary, chopped thyme, bay leaves, salt, and black pepper.
Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let the sauce simmer for approximately 60-75 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Adjust the seasoning with additional salt and pepper to taste, if needed. Remove the bay leaves before serving.
Serve over spiralized zucchini noodles, mashed cauliflower, or any other Whole30 compliant base.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1035 mg | 22% | |
*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.
