Heart-Healthy Lamb Ragu

Indulge in the rich, comforting flavors of this Heart-Healthy Lamb Ragu, a lighter twist on a classic Italian favorite. Made with lean boneless lamb shoulder and infused with the aromatic blend of garlic, oregano, and basil, this ragu simmers gently in a velvety sauce of crushed tomatoes and low-sodium beef broth. Packed with nutrient-dense vegetables like carrots, celery, and onion, it’s a wholesome yet flavorful choice that pairs beautifully with whole-grain spaghetti for a fiber-filled meal. Perfect for a cozy dinner, this slow-cooked recipe is easy to prepare and delivers tender, melt-in-your-mouth lamb while keeping your heart health in mind. Don’t forget to finish with a sprinkle of fresh parsley for a vibrant, herbaceous touch!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 grams lean boneless lamb shoulder
• 2 tablespoons olive oil
• 1 large, finely chopped onion
• 2 medium, diced carrots
• 2 diced celery stalks
• 4 minced garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons tomato paste
• 800 grams canned crushed tomatoes
• 1 cup low-sodium beef broth
• 1 bay leaf
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 2 tablespoons, chopped fresh parsley
• 250 grams whole-grain spaghetti

Directions

Step 1

Trim any visible fat from the lamb shoulder and cut it into small cubes.

Step 2

In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb and sear until browned on all sides. Remove lamb from the pot and set aside.

Step 3

In the same pot, reduce the heat to medium, add the remaining tablespoon of olive oil, then add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

Step 4

Stir in minced garlic, dried oregano, and dried basil, and cook for another 1 minute until the garlic is fragrant.

Step 5

Add the tomato paste and stir to coat the vegetables. Cook for 2 minutes to caramelize the paste slightly.

Step 6

Return the browned lamb to the pot, along with the canned crushed tomatoes and beef broth. Stir to combine all ingredients well.

Step 7

Add the bay leaf, black pepper, and salt, and stir. Bring the mixture to a gentle simmer.

Step 8

Cover the pot partially with a lid and let the ragu simmer on low heat for about 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 9

Meanwhile, cook the whole-grain spaghetti according to the package instructions. Drain and set aside.

Step 10

Once the ragu is ready, remove the bay leaf. Adjust the seasoning with more pepper or salt if needed.

Step 11

Serve the ragu over the cooked whole-grain spaghetti and garnish with fresh parsley.

Nutrition Facts

Serving size	2681.9 grams (2681.9g)

Amount per serving	% Daily Value*
Calories	2302

Total Fat 134.50g	172%
Saturated Fat 45.50g	228%
Polyunsaturated Fat 2.80g
Cholesterol 375mg	125%
Sodium 3181mg	138%
Total Carbohydrate 173.90g	63%
Dietary Fiber 41.50g	148%
Total Sugars 64.00g
Protein 125.40g	251%

Vitamin D 0IU	0%
Calcium 644mg	50%
Iron 24mg	131%
Potassium 6879mg	146%

*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.

Source of Calories

Fat: 50.3%

Protein: 20.8%

Carbs: 28.9%