High Protein Lamb Ragu

Rich, hearty, and packed with flavor, this High Protein Lamb Ragu is the perfect meal for anyone craving a comforting yet protein-packed dish. Made with tender ground lamb, a medley of sautéed vegetables, aromatic fresh herbs, and a splash of bold red wine, this slow-simmered ragu delivers a depth of flavor that only improves with time. The crushed tomatoes and tomato paste create a luscious, velvety sauce, while the optional Parmesan topping adds a savory finish. Ready in just over 90 minutes and serving four, this recipe is perfect over pasta, polenta, or roasted vegetables for a satisfying dinner. Ideal for meal prep and rich in protein, it's a flavorful way to elevate your weeknight meals or impress guests with minimal effort.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 pound Ground lamb
• 1 large Yellow onion, finely chopped
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 1 cup Red wine
• 28 ounces Canned crushed tomatoes
• 2 Bay leaves
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Parmesan cheese, grated (optional for serving)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Add the ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes.

Step 3

Remove the lamb with a slotted spoon and set aside, leaving the fat in the pot.

Step 4

Add the chopped onion, diced carrots, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Add the tomato paste, stirring to combine, and cook for 2 minutes.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.

Step 8

Return the browned lamb to the pot along with the crushed tomatoes, bay leaves, fresh thyme, salt, and pepper.

Step 9

Reduce the heat to low and let the ragu simmer uncovered for approximately 60 minutes, stirring occasionally, until the sauce is thick and flavors are well developed.

Step 10

Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if necessary.

Step 11

Serve the lamb ragu hot, optionally topped with grated Parmesan cheese for an extra layer of flavor.

Nutrition Facts

Serving size	2043.8 grams (2043.8g)

Amount per serving	% Daily Value*
Calories	2603

Total Fat 152.20g	195%
Saturated Fat 62.50g	313%
Polyunsaturated Fat 9.00g
Cholesterol 530mg	177%
Sodium 7104mg	309%
Total Carbohydrate 98.00g	36%
Dietary Fiber 23.10g	83%
Total Sugars 52.20g
Protein 172.50g	345%

Vitamin D 18IU	91%
Calcium 1779mg	137%
Iron 19mg	104%
Potassium 5838mg	124%

*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: 55.9%

Protein: 28.1%

Carbs: 16.0%