This Lamb and Mushroom Ragu is made in slow cooker for a super hearty and savory weeknight meal. This mouthwatering ragu sauce is full of flavor, and is great paired with any noodle or noodle replacement of choice. The sauce itself is low carb, gluten free, dairy free, and keto friendly. The complex flavors of this sauce will delight your palate, and they develop in the slow cooker while you are free to work on other projects.
In a large heated cast iron skillet, add half of your olive oil, and your ground lamb to brown. Season with salt and pepper. Once cooked thru, add to your slow cooker.
Add the remaining olive oil, then your onion, carrots and celery with some salt. Cook until caramelized, about 7 minutes, then stir in your tomato paste, cooking until color deepens, about 3 minutes.
Add in your mushrooms and a pinch more of salt, cook for 3-4 minutes until your mushrooms are lightly softened. Finally, add in your garlic, smoked paprika, red pepper flakes, and remaining pepper and toast until fragrant, about 30 seconds.
Combine the vegetables with the meat in your slow cooker, then pour in your crushed tomatoes, red wine and beef broth. Stir.
Add in your bundle of herbs and bay leaves, then cook for 8 hours on low in your slow cooker.
After cooking for 8 hours, remove your herbs and bay leaves then discard. Taste, and adjust seasonings.
Serve with noodles or noodle replacement of choice, top with parmesan cheese, ricotta and fresh basil. Enjoy!
Macros: These macros are provided as a courtesy and are estimated via MyFitnessPal. We cannot guarantee the accuracy.
**Macros are for the sauce only, and do not include parmesan cheese or any toppings, or noodles/noodle replacements.
Makes 8 servings, 348 calories per serving, 22g of fat, 26g of protein, 11g total carbs, 3g fiber making 8 net carbs.