Nearly World Famous Lamb Ragu…
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.
Stephanie’s Italian Lamb Ragu…
- 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)
8 oz Morel Mushrooms (or 2-3 ounces dried)
- Salt & Pepper
- Coconut Oil
- Use approximately 1/8 cup coconut oil in a pan to sauté the garlic until just turning translucent
- Add onions and sauté until translucent
- In a separate pan, bring wine to a boil then turn heat down to simmer
- 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.
- (* Directions for fresh mushrooms later.)
- Now add your carrots, tomatoes and SlimTea Chicken Stock.
- Let simmer on Medium-Medium High for 30 minutes, uncovered.
- Now purée the sauce with an immersion blender. (I leave mine a bit chunky.) Allow to simmer on Low.
- In a separate pan, sauté your meat. Mine will likely be a combo of lamb, beef, and pork.
- Add crushed red pepper to taste to the meat.
- Once browned, add to stock. Now add your mushrooms, carrots and oregano with the meat.
- 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.
- Now allow to simmer for an hour so you get the flavor of the mushrooms, meat and wine to permeate the sauce.
- Add salt and pepper to taste.
- For extra spice, my husband and I love to add chili peppers. Mmmmmm…..
- Serve over low-carb zucchini noodles, spaghetti squash (my favorite), or gluten-free quinoa noodles.