Low Sodium Lamb Ragu Sauce

Savor the rich and hearty flavors of this Low Sodium Lamb Ragu Sauce, a healthier twist on a classic Italian favorite. Made with tender ground lamb, aromatic vegetables, and no-salt-added crushed tomatoes, this sauce is slow-simmered to perfection, creating deep, robust layers of flavor without overwhelming sodium levels. A splash of red wine and a blend of dried herbs like oregano and thyme elevate the sauce, while a touch of fresh parsley adds a vibrant finish. Perfectly paired with pasta or creamy polenta, this recipe is ideal for a cozy dinner or meal prepping for the week. Indulge in the comforting taste of homemade ragu, enhanced with minimal salt and maximum flavor.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:105 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound ground lamb
• 1 large yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium celery stalk, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup red wine
• 28 ounces canned no-salt-added crushed tomatoes
• 1 cup low sodium beef or vegetable broth
• 2 tablespoons tomato paste
• 1 leaf bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0.25 cup freshly grated Parmesan cheese, optional

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the ground lamb, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.

Step 2

Remove the lamb with a slotted spoon and set aside. Drain excess fat, leaving about 1 tablespoon in the pot.

Step 3

Add the chopped onion, carrot, and celery to the pot. Sauté until the vegetables are soft and translucent, about 8-10 minutes.

Step 4

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

Step 5

Pour in the red wine, scraping the bottom of the pot to release any brown bits. Let it simmer for 2-3 minutes until the wine reduces slightly.

Step 6

Return the lamb to the pot and add the crushed tomatoes, broth, and tomato paste. Stir well to combine.

Step 7

Add the bay leaf, oregano, thyme, and black pepper. Stir and bring to a gentle simmer.

Step 8

Reduce the heat to low, cover partially, and let the sauce simmer for about 90 minutes, stirring occasionally, until it thickens and flavors meld.

Step 9

Adjust seasoning if needed, though salt is minimized. Remove the bay leaf before serving.

Step 10

Serve hot over your choice of pasta or polenta, and garnish with fresh parsley. Sprinkle with Parmesan cheese if desired.

Nutrition Facts

Serving size	(2167.7g)

Amount per serving	% Daily Value*
Calories	2326.9

Total Fat 135.8g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 6.3g
Cholesterol 483.1mg	0%
Sodium 3027.2mg	0%
Total Carbohydrate 89.3g	0%
Dietary Fiber 21.7g	0%
Total Sugars 45.6g
Protein 151.6g	0%

Vitamin D 42.0IU	0%
Calcium 1079.6mg	0%
Iron 16.0mg	0%
Potassium 5021.1mg	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: 55.9%

Protein: 27.7%

Carbs: 16.3%