I’ve been CRAVING pasta for quite some time now and I’m absolutely refusing to fall into this temptation… Mainly because it’s just too many carbs to have to run off AND I’m trying on wedding dresses this week. I’m in that “OMG, I’ve gotta drop as many pounds as possible”…crazy mentality phase of the wedding planning right now. There’s nothing short of insanity going on in my brain lately. It’s so crazy it’s even driving me crazy. Yes, I need a cocktail.
I hope all brides behave this way. If I’m the only one, I’m going to feel…well…CRAZY!
So, because my man is not a big fan of spaghetti squash, I’m trying out some new brown rice pasta in hopes to trick my brain into thinking I’m really eating pasta. Let’s pray this works. It’s wheat and gluten free and kosher certified! My Jewish neighbors would be so proud! The lamb ragu is Paleo…but serving it on top of rice noodles isn’t so Paleo…just gluten-free. Tonight… I’m ok with this.
Now, go make you some!
- 2 tbsp fat (olive oil and butter)
- 2 stalks celery, finely diced
- 1/2 white onion, finely diced
- 2-3 carrots, finely diced
- lots of garlic, minced (I used 5-6 cloves)
- 3-4 mini sweet peppers, finely diced
- 1 lb grass-fed ground lamb
- 2-3 tbsp fresh oregano, chopped
- 1/4 cup fresh Italian parsley
- 2-3 tbsp fresh basil, chopped
- 1-28 oz can organic crushed tomatoes
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 bay leaf
- 1 tbsp honey
- 1 tsp kosher salt and pepper
- a little sprinkle of Parmesan cheese, for garnish (optional)
- In a large sauce pan or Dutch oven, heat up the fat on medium-high heat. Add the celery, onion, carrots, and garlic. Saute for about 10 minutes. Add the ground lamb and cook until browned.
- Add the rest of the ingredients and stir until well combined. TASTE the sauce. Adjust the seasonings accordingly. Let this simmer on low heat until you’re ready to eat. The longer is sits, the better it will taste!
- Feel free to serve your ragu with your favorite pasta, rice pasta, or spaghetti squash! Make a delicious salad and eat your heart out!