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A Lamb Ragu On A Plate

Lamb Ragu

This rich and savory Lamb Ragu sauce is perfect for special occasions or weeknights. It can hug some pasta noodle, cuddle up to a soft polenta or relax with spiralized, mashed or riced vegetables. It takes only 30 minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 415 kcal

Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1/3 cup shallots (diced)
  • 1/4 tsp fine salt
  • 4 cloves garlic (peeled & diced)
  • 1 tsp anchovy paste
  • 1/2  tsp red pepper flakes (optional)
  • 1 pound ground lamb
  • 1 tbsp tomato sauce
  • 1 (14.5) oz can whole peeled tomato
  • 1 tbsp balsamic Vinegar
  • 1 can tomato sauce
  • 2 tsp dried mint
  • freshly ground black pepper
  • 14 cup fresh mint (chopped)

Serve with:

  • 1 pound  Gluten-free pastas, such as spaghetti, tagliatelle, or linguine
  • Warm, soft polenta
  • Riced or mashed veggies or veggie noodles

Instructions
 

  • Add oil to a 12-inch skillet or large pan over medium heat.
  • Add the shallots, 1/8 teaspoon salt and 1/8 teaspoon to the pan once it is hot. salt. Stir the shallots occasionally for about 5 minutes, until they are translucent and soft.
  • Stir for 30-60 secs until the paste melts into the mixture and the anchovy paste turns golden. Use the back of a spoon to spread the paste around.
  • Add the lamb mince. As the meat browns, break it up into smaller and smaller pieces.
  • Pour the whole tomatoes in their juices and the tomato can into a large bowl as the lamb browns. Hand-crush the tomatoes (be careful, as they squirt!) Then, chop them until they are a chunky texture. Pour the vinegar into the empty can, swirling it to get the last tomato juice and adding it to the tomatoes.
  • After the lamb is browned, move it away from the center of the pan. Add the tomato paste to the pan. Stir the paste between 30-60 seconds, until it begins to darken.
  • Add the tomato sauce, dried mint, and 1/8 teaspoon salt. Salt and stir carefully. Bring the sauce to a gentle simmer, and allow it to gently bubble for about 5-10 minutes until you have achieved your desired consistency. Here, we're after a meat-based sauce with tomatoes and not just a tomato-based sauce that has some meat. Add salt if needed (I add an additional 1/8 teaspoon salt).
  • Add 2 tablespoons fresh mint, and some black pepper. Serve the sauce over any of the suggested pairings and sprinkle the remaining mint on top.