Lamb Ragù {Paleo and Gluten-free}
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, paleo, whole30, keto, dairy-free, nut-free, egg-free
  • 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 large carrot, finely chopped
  • 1 celery rib, finely diced
  • 1½ pounds grass-fed ground lamb
  • 1 teaspoon ground fennel seeds
  • ½ teaspoon ground cumin
  • 1 teaspoon chopped dried rosemary
  • 1 teaspoon chopped dried thyme
  • Salt and freshly ground pepper
  • ½ cup dry red wine or water
  • 1 cup chicken stock
  • One 28-ounce can diced tomatoes
  • 3 tablespoons tomato paste
  • For Serving:
  • parmesan, romano or ricotta cheese (I prefer sheep's milk pecorino romano)
  • fresh mint, roughly chopped
  1. In a heavy pot, such as enameled cast iron Dutch oven, heat olive oil over medium-high heat. Add the diced onions, carrots and celery and sweat, stirring occasionally, until slightly softened, about 5 minutes. Add the minced garlic, stir well, cook 1 minute.
  2. Add the ground lamb, fennel, cumin, rosemary and thyme. Season with salt and pepper to taste, about 1 teaspoon of each. Cook, stirring, until the most of the moisture evaporates, about 5 minutes.
  3. Add the wine and stock to the pot along with the canned tomatoes and their juices and tomato paste. Bring to a boil; then reduce to a steady simmer. Cook uncovered over low heat until the liquid is slightly reduced, 25 to 30 minutes.
If you wish to use fresh rosemary and thyme, opt for about 1 tablespoon of each

This would be great over gluten-free pasta or noodles, spiralized zucchini noodles, spaghetti squash, gnocchi, sweet potato noodles, rice, cauliflower rice or truthfully even just on it's own as a big bowl of stew.

You can swap in ground beef, bison, pork or even chicken or turkey for the lamb, if you'd prefer, though I do find red meat to be the best.

Leave off cheese to make dairy-free and paleo
Recipe by Tasty Yummies at