Lamb Ragu

This Keto Lamb Ragu features tender lamb simmered in a rich and savory tomato sauce, perfect for a comforting Italian dinner without the carbs. Served over zucchini noodles, this dish is both satisfying and healthy.

Ingredients

• Ground lamb - 400 grams
• Olive oil - 2 tablespoons
• Shallot - 1, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 small, finely diced
• Celery - 1 stalk, finely diced
• Canned crushed tomatoes - 400 grams
• Red wine - 100 ml (optional for Keto, can use broth instead)
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Zucchini - 2 medium, spiralized
• Parmesan cheese - 30 grams, grated (for serving)

Steps

1. In a large skillet, heat olive oil over medium heat and add the chopped shallot. Sauté until translucent, about 3-4 minutes.
2. Add the minced garlic, diced carrot, and celery. Cook for another 3-4 minutes until the vegetables soften.
3. Increase the heat to medium-high and add the ground lamb. Cook until browned, breaking it apart as it cooks, about 5-7 minutes.
4. Pour in the red wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
5. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
6. While the ragu simmers, spiralize the zucchinis into noodles and set aside.
7. Once the ragu is thickened, taste and adjust seasoning if necessary.
8. To serve, divide the zucchini noodles between two plates and top with the lamb ragu. Sprinkle with grated Parmesan cheese.

Nutrition

• Calories: 600
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 110 mg
• Total Fat: 45 g
• Saturated Fat: 18 g
• Unsaturated Fat: 25 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in healthy fats, providing energy and promoting satiety.

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