In Italian cuisine, a ragù is a meat-based sauce, which is commonly served with pasta. In this case, I serve this lamb ragù with courgette strips instead of traditional pasta. Still just as delicious!
Ingredients – serves 4 people
500g lamb shoulder, diced
1 sweet potato
2 tbsp coconut oil
2 cloves of garlic, finely chopped
1 tbsp rosemary (use fresh if you have it)
1 tsp dried sage
few sprigs of fresh thyme
1 tsp dried oregano
150ml tomato paste
⅔ cup red wine (it should be 1 cup. But I drank some)
2 cups beef or chicken stock
Salt and Pepper
Chop the meat and vegetables so they are all roughly the same size. In a large pot or pan, heat 1 tbsp coconut oil and once hot, brown the lamb. Do it in batches if you need to. Put the lamb to one side, then melt the rest of the coconut oil and add the onions and garlic. Sauté until soft. Add the carrots and sweet potato along with the herbs, and stir for five minutes. Place the lamb back in, the add the tomato paste, red wine and stock. Mix to combine everything. It will be very liquid at this point, but bring to a simmer and allow it to simmer for an hour or two, until the liquid has reduced down to a rich, thick sauce. Give it a taste, and season with some salt and pepper if it needs it.
To make the courgette pasta, grab a vegetable peeler, and use it to make thin strips. Toss with a dash of olive oil and some salt and pepper.
Place the courgette in a bowl or dish, and spoon the ragù over top. Garnish with some basil and parmesan if you have any.