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Lamb Ragu

Roasted Tomato & Lamb Ragu

  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American, Italian

Description

Roasted tomatoes really turn this ragu into something extra special. If you have the time, roast some halved cherry tomatoes drizzled in olive oil at 400 degrees for 50-60 minutes or until shriveled and lightly charred.


Ingredients

Units Scale
  • 1 tablespoon ghee
  • 1 medium onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 clove garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon aleppo chili or chili flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 lb ground lamb
  • 2 tablespoons tomato paste
  • 2 cup roasted tomatoes*
  • 1/2 cup bone broth or water
  • 1 teaspoon lemon zest
  • 1/4 cup chopped parsley

Instructions

  1. Heat ghee in a large sauce pan over medium heat. Add onions, a pinch of salt and cook until translucent and golden about 10-15 minutes.
  2. Add bell peppers to the pan and cook until soft, about 5-7 minutes.
  3. Add garlic, oregano, cumin, paprika, and chili flakes and stir to combine.
  4. Add lamb and season with sea salt and pepper. Using the back of a spatula, break up the meat into small pieces and the meat starts to break down. Continue to cook until the meat is browned and just cooked through, about 5-7 minutes.
  5. Stir in tomato paste and cook for 1 minute until brick red and sticking to the pan.
  6. Add tomatoes and broth, stirring to scrape any brown bits off the bottom of the pan. Bring to a simmer then reduce heat to low, continuing to cook for about 5-7 minutes to reduce sauce. Stir in half of the parsley.
  7. Serve sauce mixed into or on top of your favorite noodle alternative. Top with lemon zest and remaining parsley.

Notes

*You can use canned roasted tomatoes, but if you have the time it’s worth roasting your own. It’s easy but takes a little more time. All you have to do is slice fresh cherry tomatoes in half, or roma tomatoes in 1/2 inch slices. Place them cut side up on a sheet tray and drizzle 3 approximately 3 tablespoons of olive oil and 1 1/2 teaspoons of sea salt. Roast for 45-60 minutes until the tomatoes have started to char.

Keywords: Dairy Free, Dinner, Gluten Free, Paleo

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