Nearly World Famous Lamb Ragu...

Nearly World Famous Lamb Ragu…

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Every other week, I make my nearly world-famous lamb ragu.

It makes my Italian heart sing!

There are a LOT of ways to play with this.

You can leave out the meat and make it vegetarian.

You can make it extra spicy… or even extra mild.

As a general rule, you can assume that my recipes include just a bit of heat 😉

Of course, you can always adjust based on your palate, and that of your family or guests.

http://www.dreamstime.com/royalty-free-stock-photos-cooking-bolognese-sauce-ragu-stirring-bolognaise-wooden-spoon-image33602848

Meaty Sugar-Free Ragu. The carrots give it sweetness!

Stephanie’s Italian Lamb Ragu…

Serves 12+

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Chanterelle Mushrooms

 

Ingredients:

  • 1 lb. Ground Lamb
  • 1 lb. Ground Beef or Bison
  • 1 Lb. Ground Pork (or veal.  Double the bison if you want super-lean)
  • 1 lb. ounces white mushrooms (optional for mushroom lovers)
  • 2 Medium Onions (I usually use yellow), diced
  • 4-5 pounds fresh tomatoes (I use Romas), diced
  • 4 Large Carrots, diced
  • 6 Cups SlimTea Stock
  • 1 Bulb Garlic, minced
  • 1 Tbsp. Crushed Red Pepper
  • 2 Sprigs Fresh Oregano
  • 2 Cups Red wine (I used a Meritage for my last one)
  • 8 oz Chanterelle Mushrooms (or 2-3 ounces dried)
  • http://www.dreamstime.com/royalty-free-stock-image-macro-view-morel-mushrooms-close-up-pile-image40354926

    Morel Mushrooms

    8 oz Morel Mushrooms (or 2-3 ounces dried)

  • Salt & Pepper
  • Coconut Oil

Directions

  1. Use approximately 1/8 cup coconut oil in a pan to sauté the garlic until just turning translucent
  2.  Add onions and sauté until translucent
  3. In a separate pan, bring wine to a boil then turn heat down to simmer
  4. Add all dried mushrooms (unless you have fresh ones) to rehydrate.  It should take about 20 minutes to rehydrate the mushrooms and soak up most the wine.
  5. (* Directions for fresh mushrooms later.)
  6. Now add your carrots, tomatoes and SlimTea Chicken Stock.
  7. Let simmer on Medium-Medium High for 30 minutes, uncovered.
  8. Now purée the sauce with an immersion blender.  (I leave mine a bit chunky.)  Allow to simmer on Low.
  9. In a separate pan, sauté your meat.  Mine will likely be a combo of lamb, beef, and pork.
  10. Add crushed red pepper to taste to the meat.
  11. Once browned, add to stock.  Now add your mushrooms, carrots and oregano with the meat.
  12. If you are using fresh mushrooms and not rehydrating dried mushrooms, sauté in coconut oil until almost browned and add them when you add the meat, along with your red wine.
  13. Now allow to simmer for an hour so you get the flavor of the mushrooms, meat and wine to permeate the sauce.
  14. Add salt and pepper to taste.
  15. For extra spice, my husband and I love to add chili peppers.  Mmmmmm…..
  16. Serve over low-carb zucchini noodles, spaghetti squash (my favorite), or gluten-free quinoa noodles.

    ragu dinner

    Feast for a very happy family!