Wild Mushroom Lamb Ragout with Gluten Free Pasta

by Chris Bryan on October 12, 2015

With the cold weather coming, comfort food is what’s going to be on the minds of many and this dish is a healthy savory dish that can serve many and easy to make! We’re cooking with Lamb, a great meat that is high in CLA (Conjugated Linoleic Acid) with is a fatty acid that can help the body metabolize body fat! (Good Stuff you can read more about CLA click here) We used some Wild Mushrooms with when mixed with the sauce really bring a great flavor. Finally we finished this dish with some Gluten Free pasta! If you haven’t tried it yet, there are some good ones, and in particular look for ones that are created with quinoa, you will not be disappointed! Give it a shot, let me know what you think!
– Know The Goal

Wild Mushroom Lamb Ragout with Gluten Free Pasta

1 box Gluten Free Rotini
4 tablespoons extra virgin olive oil
½ cup yellow onion diced
1 pound lamb
½ cup red wine
1 jar organic sugar free tomato sauce
2 cloves organic garlic minced
1 tablespoon fresh rosemary chopped
¼ teaspoon red chili flakesDirections

Boil a pot of large water using 1/3 gallon of water

Saute onions in 2 tablespoons of olive oil in a large skillet over medium heat until translucent, about 5 minutesAdd lamb and brown well until the meat is no longer pink

Deglaze by pouring red wine into the pan

Remove all the browned bits from the bottom until smooth

Add tomato sauce and bring to a simmer

Combine remaining olive oil, garlic, rosemary and chili flakes in a separate small skillet, cook over medium heat for 2 minutes

Add the meat and sauce components together