Low Sodium Lamb Ragu

Indulge in the rich, comforting flavors of this Low Sodium Lamb Ragu, a heart-smart twist on a classic Italian favorite. Tender lamb shoulder is slow-simmered in a flavorful medley of low-sodium crushed tomatoes, aromatic herbs, and a splash of red wine, creating a sauce that's both hearty and vibrant. A base of sautéed onions, carrots, and celery adds natural sweetness and depth, while fresh basil brightens every bite. Perfectly suited for pairing with pasta, creamy polenta, or robust grains, this dish delivers bold flavor without excess sodium. Ready your Dutch oven and savor a healthier gourmet experience with this slow-cooked masterpiece.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 pound Lamb shoulder, cut into 1-inch cubes
• 1 large Onion, finely chopped
• 1 medium Carrot, finely chopped
• 2 Celery stalks, finely chopped
• 4 Garlic cloves, minced
• 28 ounces Canned low-sodium crushed tomatoes
• 1 cup Low-sodium chicken stock
• 1 cup Red wine
• 1 Bay leaf
• 1 Rosemary sprig
• 2 Thyme sprigs
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil, chopped, for garnish
• 0.5 cup Freshly grated Parmesan cheese, optional

Directions

Step 1

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the lamb cubes in batches, avoiding overcrowding, and brown them on all sides. Remove the browned lamb and set aside.

Step 3

In the same pot, add the chopped onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the crushed tomatoes, low-sodium chicken stock, and red wine, scraping up any browned bits from the bottom of the pot.

Step 6

Return the browned lamb to the pot and add the bay leaf, rosemary, and thyme sprigs.

Step 7

Season with black pepper, stirring to mix evenly.

Step 8

Bring the mixture to a simmer, then reduce the heat to low.

Step 9

Cover partially and let the ragu simmer gently for about 2.5 to 3 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally, adding more broth or water if needed to prevent the ragu from drying out.

Step 10

Once cooked, remove the bay leaf, rosemary, and thyme sprigs.

Step 11

Serve the lamb ragu over your choice of pasta or polenta, garnished with fresh basil and Parmesan cheese if desired.

Nutrition Facts

Serving size	(2347.8g)

Amount per serving	% Daily Value*
Calories	2617.8

Total Fat 168.5g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 458.1mg	0%
Sodium 2559.1mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 19.5g	0%
Total Sugars 36.9g
Protein 149.4g	0%

Vitamin D 47.6IU	0%
Calcium 1750.6mg	0%
Iron 15.6mg	0%
Potassium 4116.5mg	0%

*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: 62.3%

Protein: 24.6%

Carbs: 13.1%