Anti Inflammatory Zucchini Noodles with Lamb Ragu

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Anti Inflammatory Zucchini Noodles with Lamb Ragu

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Ingredients

4 servings

For the ragu

1 ½ lb ground lamb
Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef SunFed Ranch 100% Grass Fed 90% Lean Organic Ground Beef Pre Brands 92% Lean Grass Fed and Finished Ground Beef
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Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
2 tbsp olive oil, divided
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 medium carrots, finely diced
½ cup pumpkin puree
¼ cup sweet potato puree
1 ½ cups bone broth
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp ground ginger
¼ tsp ceylon cinnamon
1 tsp salt, plus more to taste

For the zucchini noodles

4 medium zucchini (about 2 lb total), spiralized into noodles
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp fresh basil, torn (optional)

Instructions

1
Heat 1 tbsp olive oil in a large skillet or wide saucepan over medium-high heat until shimmering. Add the ground lamb in a single layer and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Transfer the lamb to a plate, leaving any rendered fat in the pan.
2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pan. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.

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