Herbed Lamb Ragu with Sweet Potato Noodles

There’s something irresistibly comforting about a rich, slow-simmered ragu. This version lightens things up with spiralized sweet potato noodles instead of pasta, making it a wholesome, grain-free twist on a classic Italian comfort dish.

With tender lamb, earthy mushrooms, fragrant herbs, and a velvety tomato base, this meal feels indulgent yet nourishing. It’s just as perfect for a cozy night in as it is for impressing guests with minimal effort.

Let’s dive into this flavorful, paleo-friendly recipe that’ll warm your kitchen and soul.

Ingredients

• 300g lamb mince
• 2 medium sweet potatoes (approx. 500g)
• 150g chestnut mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400g tomato passata (no sugar added)
• 30ml olive oil
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare your vegetables: Use a spiralizer to turn the sweet potatoes into noodles. Finely chop the onion, mince the garlic, and slice the mushrooms.
2. Sauté aromatics: Heat 15ml of olive oil in a large pan over medium-high heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook another minute until fragrant.
3. Cook the lamb: Add the lamb mince, breaking it up with a spoon. Cook until browned all over, about 5–7 minutes. Drain excess fat if needed.
4. Build the ragu: Stir in mushrooms, rosemary, thyme, and tomato passata. Season with salt and pepper. Bring to a simmer, reduce heat to low, cover, and cook for 15–20 minutes.
5. Cook the noodles: Meanwhile, heat the remaining 15ml olive oil in another skillet. Add the sweet potato noodles and sauté 5–7 minutes, tossing occasionally, until tender-crisp.
6. Finish and serve: Remove herb sprigs from the ragu, taste, and adjust seasoning. Serve hot over the sweet potato noodles, garnished with fresh parsley.

Tips & Substitutions

• Make it leaner: Swap lamb mince for turkey or beef mince if you prefer a lighter profile.
• Add veggies: Stir in diced zucchini or spinach during the last few minutes of simmering for extra greens.
• Save time: Prepare the ragu a day ahead—it tastes even better the next day as the flavors deepen.

Nutrition

Approximate total per recipe: 1705 calories

• Fat: 95g
• Carbohydrates: 115g
• Fiber: 25g
• Protein: 65g

This herbed lamb ragu is a beautiful balance of rustic charm and modern health-conscious cooking. Try it this week and share your creation with friends—it’s comfort food that loves you back!