lamb ragu
Print Recipe

Lamb Ragu

Prepared with ground lamb. Try serving this over zucchini noodles or cauliflower rice if you're following a Paleo diet plan. Otherwise, pasta is the side of choice. 
Cook Time2 hrs
Total Time2 hrs
Course: Hot Entrée
Cuisine: Italian
Servings: 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 medium garlic cloves minced
  • 2 teaspoons Italian seasoning
  • 1 1/2 pounds lamb ground
  • 28 ounce tomatoes canned
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1/4 cup basil fresh
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Instructions

  • Heat the oil in a deep skillet.
  • Add the onion and cook until soft. Season with salt and pepper and add the garlic and Italian seasoning.
  • Stir, cook for 1 minute, and add the lamb. Cook until the lamb is no longer pink.
  • Add the tomatoes. Mash the tomatoes and simmer over medium low heat 30 to 45 minutes, until tomatoes are broken down.
  • Add the tomato paste, and continue simmering for 30-60 more minutes, until thickened.
  • Stir in the vinegar and basil and serve with pasta, zucchini noodles or sauteed cauliflower rice for a complete meal.