Zucchini Noodle Bolognese with Ground Lamb and Fresh Tomato
Nutritional Information
A hearty, low-carb bolognese made from ground lamb, fresh chopped tomato and aromatic herbs spooned over spiralized zucchini — whole-food ingredients only.
This recipe is originally for 3 servings. How many are you cooking for today?
- 1 1/8 lbs ground lamb (80/20)
- 1 3/4 lbs ripe tomatoes, seeded and finely chopped
- 3 mediums zucchini, spiralized (zoodles)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Heat a large skillet over medium-high heat. Add ground lamb and cook, breaking up, until browned and cooked through (no added oil; lamb fat will render).
Add chopped onion and garlic to the lamb and sauté in the rendered fat until softened.
Stir in chopped tomatoes, oregano, basil, salt and pepper. Reduce heat and simmer 10–12 minutes to thicken slightly.
Meanwhile, briefly sauté zucchini noodles in a separate skillet over medium heat 1–2 minutes just to warm and slightly soften (no oil).
Divide zoodles between plates and top with lamb bolognese. Garnish with extra basil if desired.
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