Today I want to show you how to make an incredibly delicious, full flavoured lamb ragu recipe. It’s naturally gluten free, and also top 9 and top 14 free as well. This is a great recipe for batch cooking, as it’s freezer friendly. Below I’ll also share different serving ideas that go beyond dry/boxed or fresh pasta.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Cane/Refined Sugar, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Legume, Lupin, Mustard, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Rice, Seeds, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: EOE, GAPs, Paleo
Lamb Ragu Recipe Ingredients
Part 1 Ingredients
- 4 TBSP Organic Extra Virgin Olive Oil
- 100g Organic Shallots (3.5 ounces), small dice
- 110g Organic Carrots (4 ounces), peeled and cut into small cubes
- 100g Organic Mushrooms (3.5 ounces), roughly chopped
Part 2 Ingredients
- 450g Grass Fed Ground Lamb (16 ounces/1lb)
- 2 tsp Sea Salt
Part 3 Ingredients
- 3 TBSP Organic Balsamic Vinegar
- 80g Organic Fresh Spinach Leaves (3 ounces), roughly chopped
- 120g Organic Cherry Tomatoes (4.5 ounces), cut into halves and/or thirds
Part 4 Ingredients
- 200g Organic Tomato Paste (7 ounces)
- 200mL Broth/Stock of Choice (7 ounces)
- 1 tsp Sea Salt
Ingredient Notes
You can use any mushroom variety for this recipe, or a blend of mushrooms.
If you don’t have the time or patience to cut carrots into cubes, you can slice them instead.
You can make this recipe with other ground meats. Red meats will be the better option given the flavour profile, but ultimately, any ground meat or blend of ground meats will work in this recipe. If your meat has a high fat content, such as ground pork, you may need to cook it separately, drain it, then add it into the sauce pot along with the remaining ingredients.
Here’s an example of dried spinach. I usually order mine from Mountain Rose Herbs.
You can swap the fresh cherry tomatoes for jarred organic crushed tomatoes, or chopped whole tomatoes.
Any broth or stock will work. Mine is homemade, but you can use a bone broth, beef broth, beef stock, lamb stock, chicken stock, chicken broth, or even a homemade pork broth. It all will work.
For an extra layer of flavour, swap the sea salt for a smoked salt. I like the brands Redmond’s and SF Salt Co.
More Delicious Meaty Recipes
Each of these tasty recipes is gluten free, top 9 free, top 14 free, refined sugar free, and more.
- Simple Ragu Recipe (features turkey and Parmesan)
- Thia Garlic Chicken Recipe (such a great dinner for busy weeknights)
- Kimchi Beef (fantastic if you’re a fan of spicy food)
- Lamb Tacos
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Directions for Your Lamb Ragu
First, prep all of the produce. Small dice your shallots, peel and cube the carrots. Honestly, you can slice them. I made cubes because they’re pretty. Roughly chop the mushrooms and spinach. Finally, cut your cherry tomatoes. Whilst it seems like a lot of prep, you’re prepping small amounts of ingredients so it shouldn’t take too long.
Heat a large saucepan on medium-high heat (7/10 for me) and add the oil. Once hot, add your shallots, carrots, and mushrooms. Mix well and cook for 6 minutes.
Next, add the ground lamb and 2 teaspoons of sea salt. Break the meat into small pieces, and this will also help distribute the salt all over. Once the meat is broken down, mix everything together well. The cook time before moving on is 4 minutes, but it might take you that long to get the meat broken down well.
Next, add the balsamic vinegar to deglaze the pan a bit. Allow it to cook for 1 – 2 minutes, then add the spinach and cherry tomatoes. Mix again and cook for 4 minutes.
Now, add the tomato paste and mix everything together, then add the broth/stock and 1 teaspoon of sea salt, and mix well one last time. Continue to cook for 2 – 3 minutes, and that’s it. Your ragu is now ready to serve.
The total cook time is just about 20 minutes.
Serving Options & Freezing
Your lamb ragu can be stored in the fridge for 5 days and eaten throughout the week, or you can freeze your leftover lamb ragu. Either way, make sure you use an airtight container.
If you opt to freeze ragu, you can freeze it in a large airtight container that’s what you’d need for your whole family to enjoy dinner together, ORRR, you can freeze small lunch sized/individual sized containers. I like to do this with chili and other foods my kids like to take for lunch. It allows them to grab a container (without thawing an entire batch) and pack that in their lunch along with some snacks.
The great thing about this ragu sauce is that it’s SO versatile. Traditionally, ragu is served as a pasta dish, however, there are so many more options. Here are some different ways to try serving your lamb ragu:
- With chips, and can be part of a layered dip (my kids love eating the lamb leftovers with these grain free tortilla chips)
- Serve your lamb ragu over rice. You can serve it with a simple steamed sushi rice, brown rice, or even a seasoned rice.
- Make up a batch of simple mashed potatoes or loaded mashed potatoes and serve this on top. My kids love mashed potatoes with a little fresh rosemary, and black pepper.
- Make potato nachos with your ragu as the meat component.
- Serve this ragu on top of crispy quinoa. For extra flavour, sauté onion and mushrooms then fold that into your crispy quinoa before serving.
- Make a whole new type of burrito! Fill your burrito sized tortilla with rice, cooked white beans, your lamb ragu, and Parmesan cheese.
- Serve your ragu with delicious crusty bread, or make it a filled baguette.
- Try making pappardelle pasta at home and serve your ragu on top (this pasta shape is great option because of how sauce adheres).
How to Change Up This Lamb Ragu Recipe
You can make lots of little tweaks to this simple sauce to make it your own. Here are a few ways you can change this easy recipe:
- Add Parmesan rind when cooking (remove before serving) then top with grated/shredded Parmesan cheese
- Top with chopped fresh basil, fresh parsley, or other fresh herbs you enjoy
- Make it spicy with chilli flakes. You can add them with the Part 3 Ingredients, or add a pinch of red-pepper flakes just before serving.
- Add a few garlic cloves with the Part 3 Ingredients to add another layer of flavour.
- Add extra herbs and simmer once your main cooking time is up. You could add a rosemary sprig, bay leaf, cooking wine, or any other ingredients that will increase the depth of flavor.
- If you’re a fan of sweet foods, you could add organic maple sugar, organic maple syrup, or a little organic brown sugar to give this ragu sloppy joe vibes.
Answering Your Lamb Ragu Recipe Questions
Could I use 1 cup water in place of the stock?
I really don’t suggest doing this. Technically, yes, you can use 1 cup water in place of the stock, however, you’ll be losing quite a bit of flavor if you do that. If you need to do this because you’re all out of stock/broth, I’d suggest doing this first:
Add 2 cups water to a small pot, then add a pinch of salt along with Italian herbs or seasonings. Bring this to a boil and allow it to boil for a couple of minutes. You’re essenailly making a seasoned water, which is a few steps away from broth. Then, use this in place of the broth/stock.
You can also take this further and get creative with the spices and herbs you have on hand, and you can simmer the water for a couple of hours before using to increase the flavour. Note that I say 2 cups, and that’s because as you boil (and simmer), you’ll lose some of the water to evaporation. By starting with more than what you need, you’ll have enough to use in the recipe.
Can I swap the stock for a glass of wine?
A dry red wine or good cooking white wine can absolutely add a range of complex flavors to this lamb ragu recipe. However, I must confess, I’ve never cooked with alcohol since I don’t drink. I couldn’t tell you if the best choice is a pinot noir, Cabernet, merlot, or something else all together.
I’d suggest looking up other ragu recipes online that use red meat along with wine to see which types of wines are used, and what the general ratio is. You’ll also need to know the best time to add the wine so the alcohol cooks off.
Could I make this recipe in my slow cooker?
You could totally make this lamb ragu recipe in your slow cooker and have an amazing long simmer which will increase the depth of flavor. If you opt for slow cooking, you should first cook your ground lamb a bit to brown and seal in the bite sized pieces (so you don’t end up with a giant meat clump). Essentially, cook the Part 2 Ingredients together, the add it to your slow cooker. Add in all of the remaining ingredients, mix well, and slow cook.
Would this taste good with fresh mint as a garnish?
Lamb meat and mint are a classic pairing, however, the tomato may throw the combo off a bit. Now, tomato and mint can work, so long as you know you enjoy it. I’d suggest taking a small amount of your rich sauce, topping with a little chopped mint, and taking a bite. This allows you to test it out before fully committing.
Is it OK to use Kosher salt in this recipe?
I don’t suggest Kosher salt because of the size of the grain. When I develop recipes, I use a fine Mediterranean sea salt that I purchase in bulk at Costco.
Can I cook this lamb ragu in a Dutch oven?
You could absolutely make this lamb ragu recipe in a large Dutch oven or even a heavy-bottomed pot. I usually use a large/deep nonstick pan, but they’ll all get the job done well. Should you choose to use a large Dutch oven, make sure you drop the heat a little bit.
I’ve found that when I use my Dutch oven, medium heat (5.5 or 6/10 for me) is all I need to create a delicious meat sauce. When the heat is higher, I find that the ingredients stick to the bottom of the pot rather quickly and tend to burn.
Could this lamb ragu recipe be made with whole cuts of lamb?
In theory, yes, you could make this lamb ragu recipe with leg of lamb, lamb shanks, boneless lamb shoulder, or other cuts you enjoy. You’d have two options for using a whole cut. First, you could trim the meat, grind it at home, and use it in place of the ground lamb I call for.
Second, you could cut the meat into very small pieces (think tartar sized), then use that in place of the ground lamb that I call for. This option could be incredibly delicious, and if you go that route, I suggest searing it first so you have browned lamb, then cooking the recipe. These browned bits of goodness will add extra flavor to the final sauce.
Will tomato purée work in place of the tomato paste?
No, tomato purée won’t work in place of the paste, and that’s because tomato paste is a concentrated tomato product. It’s part of what gives this rich sauce its depth of flavor. Now, if you’re in a pinch and really want to use it, you can, but you need to adjust your expectations. Your ragu won’t be a rich, and may almost feel watery in the mouth.
Is it true that ragu will taste better on day two?
It’s not uncommon for a rich sauce to taste better the next day, even when cold. That’s because the depth of flavor continues to develop, even though the fridge halts the cooking process. Some find that a meat sauce tastes great cold the next day as well, whilst others still prefer to heat their sauce before eating it. I’d suggest giving it a try to see which way you prefer.
If I serve this with pasta, does it have to be al dente?
Nope, not if you don’t like al dente pasta. The term al dente means you cook pasta until there’s a little bite left, then drain it off. This term also means that the pasta isn’t mushy at all.
However, if you love mushy pasta, that’s what you should serve your meat sauce with. Remember, cooking and food is all about personal preference. Sure, there are some hard rules like internal temperatures for food safety. Outside of that though, it’s about serving the ingredients you love, the way you love them.
What’s your favorite pasta to serve this ragu with?
So, this is a bit of a loaded question. I’m allergic to all of the foods I cook for others, so it would be what my kids enjoy. However, due to their food allergies, and my airborne allergies, our pasta options are limited.
Having said that, my favorite pasta to serve this with was the Cybele’s Free to Eat gluten free and top 9/14 free pasta. I liked it because it was veg loaded, and rice free, so I didn’t have to wear my respirator. However, that brand has been discontinued.
I haven’t found a new fave, but my kids would tell you their favorite pasta would be the Jovial Foods brown rice pasta. They do have to cook it outside because of the rice content, but my kids who can have wheat say it’s the closest gluten free option to wheat pasta.
Remember though, our experiences are very limited, so I don’t know that our favorites will be yours.
